Ranch Shrimp Boil
Throw out some newspaper and dig into this colorful version of a lowcountry shrimp boil. This fun party recipe, rooted in the gulf coast regions of the South, is a veritable mixing pot of all the best things — fresh shrimp, spicy sausage, corn and potatoes, also doused in Old Bay and Ranch seasoning.
Prep Time15 minutes mins
Cook Time30 minutes mins
Servings: 6
Author: Hidden Valley
- 2 lemons lemons, halved, plus wedges for serving
- 6 tablespoons Old Bay Seasoning Old Bay Seasoning, plus more for sprinkling
- 1 packet Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix
- 1 red onion red onion, quartered
- 1 pound baby red potatoes baby red potatoes
- 4 ears corn corn, husked and halved
- 12 ounces andouille sausage andouille sausage, sliced 1 inch thick
- 1¼ pounds large shrimp large shrimp, deveined
- 3 tablespoons unsalted butter unsalted butter
- chopped parsley chopped parsley for garnish (optional)
Fill a large pot with 4 quarts water. Squeeze the lemon juice into the water and add the squeezed halves, followed by the Old Bay seasoning, the ranch seasoning and the quartered red onions. Hold back 1–2 teaspoons of the ranch seasoning for sprinkling at the end.
Bring the mixture to a boil over medium-high heat, then turn down the heat to medium-low and simmer for 5 minutes.
Add potatoes and cook until almost tender, about 10 minutes. Add corn and cook about 3 more minutes; then add sausage and cook 4 minutes more. Stir in the shrimp and cook until curled and opaque, about 2 minutes.
Reserve about ¾ cup of the broth and drain the mixture. Stir the butter into the broth and pour over the ingredients, tossing to mix. If desired, sprinkle with additional Old Bay and the ranch seasoning. Platter and serve warm with lemon wedges, garnished with parsley if desired.