Shrimp Boil

I recently enjoyed another fun and fabulous weekend in Kansas City with my friend, Lauren and her family.  I always love my little trips as it opens my eyes to new and different American customs and cultures, and trust me there are many.

Lauren asked what we should make for dinner on a night in.  We tend to make something a bit different so that I get a chance to write about it.  Well, this time around I tried something I had honestly never even heard of let alone tried before…  a Shrimp Boil.


Zatarain’s Seasoning Bag

A Shrimp Boil is basically a dish, which brings food to people in a different way by throwing lots of big ingredients into a big pot, boiling it and then laying it out on newspaper for everyone to pick at.  I loved this idea.  I initially thought it was weird but then I remembered I am English and we do eat chips out of newspaper :).


Almost ready to peel some juicy shrimp

So, Lauren was in charge and went about adapting a recipe to for our ingredients.

Adapted from an Old Bay Shrimp Boil recipe
Serving – 6-8
Prep/cook time:  40 minutes


4 quarts water (16 cups)
Sachet of Zatarains or Old Bay Fish Boil – we used Crawfish and Shrimp Crab Boil
2 tablespoons salt
8 small potatoes, halved
2 large onions, cut into wedges
2 pounds lean smoked sausage, cut into 2-inch pieces
8 ears fresh corn, shucked and halved crosswise
4 pounds unpeeled jumbo shrimp


Bring water, seasoning bag and salt to boil in 12-quart stockpot on high heat. Add potatoes and onions. Cook 10 minutes. Add smoked sausage. Cook 10 minutes. Add corn. Cook 10 minutes.

Stir in shrimp. Cook 4 minutes or just until shrimp turn pink.

Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Or, mound on paper-covered table.


A seriously fun and tasty evening in KC

Paired with a crisp Greek Salad and crusty fresh bread, we sat outside in the beautiful sunshine and enjoyed peeling shrimp, eating corn and enjoying fun, family time.  I loved my first Shrimp Boil.

Thanks as always Lauren & Libby!!!