Call it a Low Country boil, Frogmore stew, or Cajun shrimp boil or just call it delicious. This is one of my most pinned recipes, and with good reason. Two reasons, actually: shrimp done just right, and heavenly, buttery, garlicky, spicy sauce. Most of the flavor in this dish comes from the richly spiced butter, so make a little extra if you’d like, and enjoy!
Ingredients
- 8 ounces smoked sausage, cut into 4 pieces each
- 4 ears sweet corn, cut into thirds
- 4 baby red potatoes, halved
- 1 tablespoon Louisiana-style shrimp and crab boil seasoning
- 6 tablespoons (¾ stick) salted butter
- 1 tablespoon minced garlic
- ½ lemon juice
- ¼ teaspoon Old Bay seasoning
- ⅛ teaspoon Cajun seasoning
- ⅛ teaspoon lemon-pepper seasoning
- 3 to 5 shakes hot sauce
- ½ pound shrimp (21 to 25 count), peeled and deveined
- Lemon slices
How to Make It
- In the Instant Pot, combine the sausage, corn, and potatoes. Add water to cover. Add the shrimp and crab boil seasoning.
- Secure the lid on the pot. Close the pressure-release valve. Select Manual and set the pot at high pressure for 4 minutes.
- Meanwhile, in a small saucepan, melt the butter over medium-high heat. Add the garlic and cook, stirring continuously, until fragrant, 1 to 2 minutes. Add the lemon juice, Old Bay, Cajun seasoning, lemon-pepper seasoning, and hot sauce. Stir until warmed through; keep warm.
- At the end of the cooking time, quick release the pressure. Open the lid carefully and check to ensure the potatoes are cooked. (If they are not done, boil them for a few minutes using the saute setting.)
- Gently stir in the shrimp. As soon as the shrimp turn pink, drizzle everything with the spiced garlic-butter sauce. Add the lemon slices to the pot. Stir gently until everything is well coated.
