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South Carolina Shrimp Boil

Posted by & filed under Fish and Seafood.

South Carolina Shrimp Boil

This dish is made with shell-on shrimp, if you prefer peeled shrimp, use only 1/4 teaspoon Old Bay in step 2.  If you can’t fine andouille sausage, kielbasa can be substituted.  If desired, reserve 1-1/2 cups of the broth to make the recipe for Creole Rice the next day.

Serves 2


  • 1  teaspoon vegetable oil
  • 6 ounces andouille sausage, cut into 2-inch lengths
  • 1 bottle (8 ounces) clam juice
  • 1 cup water
  • 2-1/2 teaspoons Old Bay seasoning
  • 2 garlic cloves, smashed
  • 1 teaspoon tomato paste
  • 1 bay leaf
  • 2 ears fresh corn, husks and silk removed, cut into 2-inch rounds
  • 8 ounces red potatoes, halved if small, quartered if large
  • 8 ounces extra large (21 to 25 per pound) shell-on shrimp, deveined
  • 1 tablespoon minced fresh parsley or scallions (optional)


1)  Heat the oil in a medium saucepan over medium-high heat until just smoking.  Add the sausage and cook until well browned, about 5 minutes.  Stir in the clam juice, water, 2 teaspoons of the Old Bay, garlic, tomato paste, bay leaf, corn, and potatoes, and bring to a boil.  Reduce the heat to medium-low, cover, and simmer until the potatoes are barely tender, 15 to 20 minutes.

2)  In a medium bowl, toss the shrimp with the remaining 1/2 teaspoon Old Bay.  Scatter the shrimp in a single layer on top of the vegetables.  Cover and continue  to simmer until the bottoms of the shrimp turn pink, about 1 minute.

3)  Flip the shrimp, then remove the pan from the heat, cover, and let sit until the shrimp are just cooked through, about 2 minutes.  Strain the stew, reserving the broth if desired, and discard the garlic cloves and bay leaf.  Sprinkle with the parsley or scallions (if using) and serve.



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