Dolly Partons Shrimp Boil Recipes

CLASSIC OUTDOOR SHRIMP BOIL

Steps:

• Pour the beer into a 44-quart outdoor boil pot (see Cook's Note) and add 16 quarts cold water. Squeeze in the juice from the lemon halves, then toss them in. Add the seafood seasoning and garlic. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil.
• Add the potatoes and cook until they are just tender, about 10 minutes. Add the corn and andouille sausage and simmer until heated through, about 10 minutes. Add the shrimp and cook until pink, about 5 minutes.
• Carefully drain the low country boil and transfer to a large serving platter, rimmed sheet pan or straight on the table covered in paper. Drizzle with melted butter, then top with the parsley. Serve with lemon wedges, melted butter and hot sauce.

DOLLY PARTON'S SHRIMP BOIL

Steps:

• Bring a large kettle of water to a boil. If you're making enough for 8 people, about 5 quarts of water will work.
• Squeeze the lemons into the water and add the rinds, the garlic, bay leaves, Old Bay Seasoning, Tabasco, and salt and pepper to taste.
• Reduce the heat to a simmer, cover, and cook for 10 minutes.
• Add the potatoes to the pot, raise the heat, and return to a boil.
• Reduce the heat and simmer, covered, until the potatoes are not quite trender, about 10 minutes.
• Add the sausage and onions and return the pot to a boil.
• When the potatoes are almost fork-tender, add the corn and return to a boil.
• Add the shrimp and cook just 2 minutes until the shrimp turn pink.
• Ladle 1/2 cup of the broth per person into a heatproof pitcher and drain the rest through a large colander, discarding the liquid and the bay leaves.
• Pour the reserved broth into a few bowls to set on the table for dipping.
• Arrange the shrimp, sausages, and vegetables on a large platter.
• Serve with melted butter, if desired.