Biloxi Shrimp Boil
A Gulf Coast one-pot boil of local shrimp, corn, potatoes, and sausage, seasoned heavily and central to Biloxi's shrimping-industry food culture.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Large stockpot
- •Colander
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 16
- carbs
- 32
- protein
- 30
- calories
- 420
Instructions
- 1
Fill a large stockpot with water, seafood seasoning, lemon, and garlic. Bring it to a boil on the stovetop.
- 2
Add the potatoes. Cook them until they are just tender, about 12 minutes.
- 3
Add the corn and sausage. Cook for another 8 minutes.
- 4
Add the shrimp. Cook just until they turn pink and curled, about 3 minutes.
- 5
Turn off the burner. Let everything sit in the seasoned water for 5 minutes.
- 6
Pour everything into a colander to drain all the water.
- 7
Pour the boil onto a table lined with newspaper or into large serving trays.
- 8
Serve hot with cocktail sauce and extra lemon.
Chef's tips
Add the shrimp last and cook for only a few minutes, since Gulf shrimp overcook quickly. Let everything rest off the heat in the seasoned water for extra flavor before draining.
Storage
Refrigerate leftovers in an airtight container up to 2 days.
Reheating
Reheat gently in a covered skillet with a splash of water to avoid drying the shrimp.
Common mistakes to avoid
- •Cooking the shrimp too long until they become rubbery
- •Not adding enough seafood seasoning to the boil water
Serving suggestions
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