I love a shrimp boil in the summer. It’s usually a made as a fun and easy meal for a crowd, but this scaled down Low Country Boil for Two is perfect for date night at home on the porch! Double (or triple) it and there’s plenty for the whole family!
Succulent, shell-on shrimp, fresh sweet corn, tender potatoes and spicy sausage all gently cooked in a salty, spicy, smoky broth. Serve it up with lemon wedges and a rich buttery dipping sauce and you’ve got yourself a party! Best eaten outside on a brown paper bag with a can of cold beer. A one pot meal with no dishes to clean up. The perfect summer feast.
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Low Country Shrimp Boil For Two
- 2 ears fresh sweet corn on the cob
- ¾ lb petite potatoes
- ½ lb kielbasa or andouille sausage
- ¾ lb jumbo shrimp with the shell on
- 1 bay leaf
- 4 cloves garlic smashed
- 2-3 tbsp Old Bay or seafood seasoning of choice
- 16 oz can of beer
- 5 cups water
- 2 tbsp melted butter
- 2-3 lemons
- 2-3 dashes of hot sauce
- In a large pot, bring water, beer, seasoning, bay leaf, smashed garlic clove and a few lemon wedges to a boil.
- Break corn cobs into thirds and slice sausage into 1 inch thick pieces on the bias.
- Add potatoes and sausage to boiling broth and simmer for 10-12 minutes until potatoes are almost fork tender.
- Add corn and simmer for another 10 minutes.
- Add shrimp and cook for another 2-3 minutes until they turn pink.
- Fish out a few tablespoons of the cooking liquid and set aside. Strain the rest of the liquid out of the boil and discard.
- Mix melted butter, a dash or two of hot sauce, a squeeze of lemon wedge and reserved cooking liquid to a small bowl for the dipping sauce.
- Turn boil out directly onto brown butcher paper or the inside of a brown paper grocery bag that's been cut open and flattened. Dust with a little more old bay and garnish with more lemon wedges. Dig in with your hands and wash it down with an ice cold beer!