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Low Country Shrimp Boil

Also known as Frogmore Stew, this Carolina-inspired seafood recipe also features corn, potatoes, and smoky sausage. Serve this all summer long with plenty of napkins.

Serves 10
Ready in 35 mins
Prep time 5 mins
Cooking time 30 mins
340 calories per serving


> 10 cups water
> 1 large onion, quartered
> 1/4 cup Old Bay seasoning
> 4 cloves garlic, smashed and peeled
> 1 1/2 lbs red potatoes, cut into 1 1/2-inch chunks
> 1 (14 oz) pkg kielbasa, cut into 1/2-inch slices
> 3 ears fresh corn, shucked and cut into 1 1/2-inch-thick rounds
> 3 lemons, scrubbed and divided
> 2 lbs raw extra-large deveined shrimp (thawed, if frozen)
> 4 tbsp unsalted butter, melted


In an 8- to 9-qt pot, combine the water, onion, Old Bay seasoning, garlic, and potatoes. Heat to a boil on high, partially covered. Uncover and reduce heat. Let simmer 10 min.
To pot, add the kielbasa and corn. Return to a boil on high and cook 5 min. Squeeze in juice of 2 lemons and add squeezed halves to pot. Stir in the shrimp. Cook 2–3 min., until shrimp are cooked through.
Reserve ½ cup cooking liquid. Drain mixture in colander and arrange on a large serving platter. Squeeze juice from remaining 1 lemon on top. In a small bowl, stir together the melted butter and reserved cooking liquid. Serve as sauce for dipping.

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