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Passed down from generation to generation, the low country shrimp boil is best enjoyed outdoors with friends. Cleanup is minimal if you skip plates and serve on paper-covered tables. Just drain the shrimp and pile high where everyone can dig in. Peel, eat and be merry.



1/2 cup Old Bay Seasoning

1 tablespoon salt

3 quart water

1 can (12 ounces) beer (optional)

8 medium red potatoes cut in quarters

8 ears fresh corn cut in half

4 pounds large shrimp in shells



In an 8-quart pot bring OLD BAY salt water and beer to boil on high heat. Add potatoes. Cook 13 minutes.

Add corn. Continue to cook 7 minutes. Add shrimp. Cook 4 minutes.

Drain and dump contents in the center of a paper-covered picnic table. (Contents of pot can also be divided into several large bowls or buckets.) Sprinkle additional OLD BAY over the top for finger-licking flavor.




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