00743 11 40 C 11 55. 007431 how long to boil shrimp 40 69 C 47. This post may contain affiliate links.
Perfect for when you’re having a big crowd, just make sure you have a big enough pot! This summertime classic is the most flexible recipe, you can increase the amount and variety of seafood depending on what you can find at your market or fish stall. Most fresh seafood is available from Spring through December, so you don’t have to save this for the summer. This may look intimidating but I promise it’s so easy to make a seafood boil, the only way you can mess it up is if you leave the shrimp in too long. You can add and subtract seafood depending on what you like and what you can find in your area.
We’re pretty lucky in NC to get fresh seafood, but I still have to get frozen crab legs from colder climates. The seasoning compliments without overpowering the seafood. Potatoes and corn are cooked all in the same pot. Clean up’s a breeze with only one pot to clean. Have more than 6 people for dinner, just increase the veggies, sausage or seafood. Not only does it need to hold 6 quarts of water, but it has to hold all the ingredients.
A traditional Dutch oven is not large enough. I use a canning pot that will hold 12 quarts. You don’t need one quite that big, a large soup pot would also work. It doesn’t have to be a great quality pot, it just needs to be big and have a lid. You’re going to start with a flavorful broth. The only thing that you MUST include in my book is Old Bay, everything else is optional.
It can’t be a seafood boil without it. As to the other seasonings, I add smoked paprika and bay leaves, maybe some cayenne. To the boiling water, either add two bottles of beer or whatever white wine you have hanging around. The amount is not critical and you can leave it out and just use water but it won’t have as much flavor.