Shrimp Boil

This a quick, easy, and fun dinner. Low in points and but big on flavor. One of our little Miss J loves. So do we. I don’t count the beer when calculating the points because all but a quarter cup of the liquid is drained away.

Shrimp Boil

Four servings


  • 1 lemon
  • 6 cups water
  • 12-ounce beer (No beer? Replace with water.)
  • 2-4 tablespoon Old Bay seasoning
  • 1 tablespoon minced garlic, I used jarred
  • 1 medium red onion
  • 1 1/2  pounds of baby potatoes
  • 8 ounces of smoked sausage, I used a smoked chicken sausage (3 points)
  • 6 frozen mini corn on the cobs, defrosted
  • 8 ounces frozen shrimp, defrosted
  • 2 tablespoons butter
  • 1 teaspoon minced garlic, more if you like
  • Fresh parsley


  1. Cut lemon and onion into quarters.
  2. Bring to boil water, beer, lemon wedges, Old Bay seasoning, garlic, and onions in a large saucepan.
  3. Add potatoes and cook for 10 minutes or until just tender.
  4. Add the corn and smoked sausage and cook for another 3 minutes.
  5. Add the shrimp to the pot and cook for two minutes until pink and opaque.
  6. Reserve 1/4 cup of broth and drain the shrimp and vegetable mixture.
  7. Melt the butter in a small saucepan. Add garlic and cook on medium-low heat until garlic and butter is golden. Remove from heat and cool slightly. Whisk into the reserved broth.
  8. Transfer shrimp and veggies and transfer to a large flat bowl or platter. Pour the browned butter mixture over the shrimp and veggies. Sprinkle with chopped fresh parsley and a bit more Old Bay seasoning. Enjoy.

You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients.

Julia Childs

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