Classic Low Country Shrimp Boil

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. Fill a large stockpot (at least 12-quart) with 4 quarts water and bring to a rolling boil over high heat. 12 min
2. Smash 8 garlic cloves with the flat of a knife, halve 2 lemons, and halve any red potatoes larger than a golf ball. 5 min
3. Slice the 12 oz andouille sausage into 1-inch rounds and break the 4 husked ears of corn in half. 4 min
4. Roughly chop ¼ cup flat-leaf parsley and melt 4 tablespoons unsalted butter; set both aside for serving. 3 min
5. Add 4 tablespoons Old Bay, 2 tablespoons dry crab boil seasoning, 2 tablespoons kosher salt, 4 bay leaves, 1 teaspoon crushed red pepper flakes, the smashed garlic, and the halved lemons (squeezed in) to the boiling water and stir to combine. 2 min
6. Add the 1½ lb red potatoes to the seasoned boil and cook uncovered for 10 minutes. 10 min
7. Add the andouille rounds and corn halves to the pot and continue boiling for 8 minutes until the corn is tender and the sausage is heated through. 8 min
8. Timing-sensitive step. Add the 2 lb shell-on shrimp and cook for 3 minutes, just until they turn pink and curl — do not overcook. 3 min
9. Drain the boil through a large colander, discarding the liquid, bay leaves, and lemon halves, then immediately spread everything out on a newspaper-lined table or large sheet pan. 3 min
10. Drizzle the melted butter over the spread, scatter the chopped parsley on top, and serve with lemon wedges alongside. 2 min