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Shrimp Boil

This classic one-pot preparation lets Louisiana shrimp shine.

Cooking/Prep Time: 45 minutes
Serves 6

Shrimp, Entree

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  • 1 gallon cold water
  • 2 lbs. small red potatoes
  • 3 bay leaves
  • 8 sprigs thyme
  • 2 Tbsp. black peppercorns
  • 1 Tbsp. celery seed
  • 1 Tbsp. fennel seed
  • 3 ears corn, shucked and halved
  • 1 small sweet onion, quartered
  • 2 lemons, halved
  • 1 head garlic, halved crosswise
  • 1 lb. large fresh Louisiana shrimp
  • White remoulade


In a large pot, combine water, potatoes, bay leaves, thyme, peppercorns, celery seed, and fennel seed. Bring to a boil over medium high heat; cook 15 minutes. Add corn, onion, lemons, and garlic. Cook for 10 minutes or until potatoes are tender. Add shrimp; reduce heat to medium and cook for 4 minutes or until shrimp are pink and firm. Drain and serve immediately with remoulade.