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very easy
Prep Time
15 mins
Total Time
55 mins
8, plus leftovers


4 tsp
each crumbled bay leaves, red pepper flakes, celery seeds, paprika
20 mL
1 1/2
lemons, halved
large onion, quartered
5 cloves
garlic, peeled and smashed
1 1/2 tsp
salt, divided
7 mL
1/2 bag
Compliments Yellow Petites Potatoes, halved
454 g
4 cobs
corn, quartered
Compliments Hot Italian Sausages, cooked and quartered
2 bags
Sensations by Compliments Uncooked Extra Large
Black Tiger Shrimp (26/30 ct), thawed
908 g


Step 1

Lay a double layer 10-in. (25 cm) square piece of cheesecloth on a clean work surface. Place spices in middle and fold cloth over. Crush spices with rolling pin, gather up edges of cloth, twist and tie tightly with butcher twine. Trim off excess cloth if necessary and set aside.

Step 2

Preheat barbecue to high. Using a large, covered oven-safe stock pot, bring 16 cups (4 L) water to a boil on barbecue. Squeeze in lemon juice before adding lemon to pot. Add onion, garlic, 1 tsp (5 mL) salt and spice bundle. Reduce heat to medium and simmer uncovered with barbecue lid closed, 10 min.

Step 3

Add potatoes to pot, cover, close lid and cook until almost tender, 10 min. Add corn and sausages and simmer uncovered with lid closed for 10 to 15 min. more, until potatoes and corn are cooked.

Step 4

Remove pot from barbecue, add shrimp, submerging in broth, cover and let stand until shrimp are cooked through, 3 to 4 min. Reserve 2 cups (500 mL) broth for dipping, then carefully drain mixture. Transfer shrimp boil to platter, season with remaining salt, garnish with lemon wedges and serve immediately.


Serve up extra broth, lemon wedges, melted butter and hot sauce on the side.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/12 of the recipe):
6 g
Saturated Fat:
2 g
17 g
3 g
4 g
130 mg
19 g
940 mg
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