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Tailgate Recipe to Try This Weekend: Shrimp Boil

Take your game day party to the next level with this group favorite

New York chef and sports fanatic Dale Talde knows a thing or two about pleasing a crowd. And he swears by this simple shrimp boil recipe for any tailgating event.

See how it’s done in the video above, then get the full recipe below.


(Serves 8 to 10 people)

For Shrimp Boil:

Ingredients:5 pounds shell-on shrimp2 Italian sausages2 lemons, cut in halves6 large potatoes, cut in large cubes and boiled in salted water2 onions6 ears of corn, peeled and cut into three pieces each3/4 cups Old Bay, plus more for dusting1/4 stick of butter2 gallons water

Directions:In a pot of boiling water, cook potatoes until tender, about 15 minutes. In a very large pot bring water to a boil with Old Bay, lemon halves, and butter; water should come halfway up. Add Italian sausage, onions, corn, and potatoes to the water and bring to a boil for 4 minutes. Add shrimp and cook for 2 minutes or until shrimp is curled to a C shape. Serve with Louisiana barbecue butter (recipe follows) and bread.

For Louisiana Barbecue Butter:

Ingredients:2 sticks butter plus more, melted, for dipping1 tsp dry thyme1 tsp dry rosemary1 tsp fennel seed1 tsp chili flake1 tsp marjoram4 tsp Frank’s hot sauce4 tsp Worcestershire sauce1/2 Lemon, squeezed

Directions:Cook butter with spices for 5 minutes on medium flame and toast spices. Add remaining ingredients and steep for 20 minutes. Strain through mesh sieve and hold warm. Blend with stick blender before serving.

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