Gulf Shrimp Boil
A customizable Low Country seafood boil where succulent shrimp, swappable proteins, and seasonal vegetables are poached together in a fragrant broth infused with bay leaf, Old Bay seasoning, and citrus. Build your own variation with different proteins, vegetables, and sides.
Ingredients
Method
Cut onion into large quarters, celery into 2-inch pieces, and corn into thirds. Halve or quarter potatoes depending on size. Clean okra or green beans. Smash garlic cloves. Have shrimp and secondary protein ready.
In a large pot, bring vegetable broth to a rolling boil over medium-high heat. Add bay leaves, Old Bay seasoning, lemon halves, and smashed garlic. Stir in butter until melted.
Add onion, celery, and primary vegetable (corn or potato, whichever takes longer to cook). Simmer for 8–10 minutes until just starting to soften.
Add secondary vegetable (potato or root vegetable) and any secondary protein (sausage, ham, etc.). Simmer for 5–7 more minutes.
Add green vegetable (okra or green beans). Simmer for 2–3 minutes until tender-crisp.
Gently add shrimp and stir. Cook for 3–5 minutes until shrimp are pink and cooked through (do not overcook).
Remove from heat. Discard bay leaves and lemon halves. Ladle shrimp, vegetables, sausage, and broth into serving bowls. Garnish generously with fresh chopped parsley. Serve with crusty bread and melted butter for dipping.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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