Garlic Butter Shrimp Boil

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat. Add the sliced sausage and cook for 3-4 minutes until browned on both sides, then remove and set aside.

Step 2: In the same pot, melt butter and add minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Step 3: Add the halved potatoes and quartered onion to the pot. Pour in the chicken broth and bring to a boil. Season with salt, pepper, Italian seasoning, and red pepper flakes.

Step 4: Reduce heat to medium and simmer for 8-10 minutes until potatoes are almost tender.

Step 5: Add the corn and cooked sausage back to the pot. Continue cooking for 3-4 minutes until the corn is tender.

Step 6: Add the shrimp to the pot and cook for 2-3 minutes, stirring occasionally, until the shrimp are pink and cooked through.

Step 7: Transfer everything to a large serving platter. Drizzle with the garlic butter broth from the pot, then garnish with fresh parsley and lemon zest before serving.

Storage and Reheating Tips

Store leftover shrimp boil in an airtight container in the refrigerator for up to 3 days. Keep the broth separate in its own container to prevent the corn and potatoes from becoming soggy.

To reheat, gently warm the shrimp boil in a skillet over medium heat with a splash of the reserved broth. Add a little extra butter and fresh garlic for maximum flavor. Avoid high heat, which can make the shrimp tough.

This dish is also delicious served cold the next day as a salad. Simply chill the cooked ingredients and toss with extra virgin olive oil and fresh lemon juice for a refreshing seafood treat.