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Alabama Shrimp Boil

Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.

Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!

Quick to throw together, this recipe would work as well for a weeknight dinner as it does for a party. The mix of shrimp, potatoes, corn, and sausage combine together well to create a tasty dinner. I have been to crawfish/shrimp boils before where the food was quite spicy, to counter this, I did not add as much spice to the boiling mix. However, I served the dish with hot sauce so each person could add their desired amount of heat. The contents were absolutely delicious with a splash of Cholula Hot Sauce. I highly recommend sautéing up some butter and garlic to pour over the top of any remaining leftovers. This is especially tasty on the shrimp.

Alabama Shrimp Boil
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Makes 24 Servings

Preparation Time: 5 minutes

Cook Time: 30 minutes


*6 lemons, halved, squeezed

*1 cup Old Bay seasoning

*1 1/2 cups New Orleans style crab boil seasoning like Zatarain’s (use liquid or powder)

*2 bottles of your favorite beer

*4 large white onions, cut in quarters

*3 pounds red potatoes, skin on (cut in half if they are large)

*10 ears fresh corn cut into 3-4 inch pieces

*3 pounds smoked sausage

*5 pounds whole fresh shrimp 21-26 count, in the shell

*1/4 cup kosher salt

*1 stick unsalted butter

*1/2 cup hot sauce, optional


*Rinse fresh shrimp well with cold water and set aside.

*Fill a large stockpot 1/2 full with water, about 3-4 gallons.

*Fit the pot with a strainer if you have one.

*Bring to a boil.

*Add the first 6 ingredients and bring back to a full rolling boil.

*Add potatoes and onion.

*Put the lid on and cook 10 minutes, bringing the pot back to a full boil and potatoes are not quite fork tender.

*Add corn and sausage.

*Cover and cook 5 minutes until the corn is almost done.

*Make sure the pot is again at a boil and add the shrimp.

*Cook 5-7 minutes, stirring the pot frequently to keep the shrimp moving around until they turn pink and curl.

*Lift the strainer from the liquid or strain the contents from the liquid.

*Add the butter.

*Check the seasoning and add the salt and hot sauce to taste.

*Don't keep cooking once the shrimp are done, they will get tough. Once they are done, remove them immediately, drain well and serve.

Recipe and Taste Tester - Alina Gersib


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