Steaming Pots Tampa is a Florida-born seafood boil that layers shrimp, crab, corn, and potatoes in a single pot, steamed with beer and Old Bay-style seasoning until everything is juicy and tender. It works because the closed pot traps the steam, so the shellfish stays moist while the aromatics infuse every bite. This is a casual, messy, utterly delicious meal meant to be dumped on a newspaper-lined table and shared with friends.
Ingredients
- 1 lb (450 g) red potatoes, halved (or quartered if large)
- 2 ears corn, shucked and cut into 3 pieces each
- 1 lb (450 g) smoked sausage (like kielbasa), sliced into 1-inch rounds
- 1 lb (450 g) large shrimp, shells on, deveined
- 1 lb (450 g) snow crab clusters, thawed if frozen
- 1 large yellow onion, sliced
- 6 cloves garlic, smashed
- 1 lemon, sliced into rounds
- 1 (12 oz / 355 ml) bottle of beer (lager or pale ale)
- 1/2 cup (120 ml) water
- 3 tbsp (45 g) Old Bay seasoning (or your favorite seafood boil seasoning)
- 2 tbsp (30 g) unsalted butter, cut into cubes
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- In a large pot (at least 8 quarts / 7.5 L) with a tight-fitting lid, combine the beer, water, onion, garlic, lemon slices, and 2 tablespoons of the Old Bay seasoning. Place the potatoes and corn in the liquid. Bring to a boil over high heat.
- Once boiling, reduce heat to medium, cover, and simmer for 10 minutes, until the potatoes are nearly fork-tender.
- Layer the sausage, shrimp, and crab clusters on top of the potatoes and corn. Sprinkle with the remaining 1 tablespoon of Old Bay and dot with butter.
- Cover the pot tightly and steam over medium heat for 8–10 minutes, until the shrimp are pink and opaque and the crab is heated through. The shrimp should register 145°F (63°C) on an instant-read thermometer, which is the USDA FSIS safe minimum for fish and shellfish.
- Turn off the heat and let the pot rest, covered, for 5 minutes so the flavors meld.
- Carefully transfer everything to a large platter or a newspaper-lined table. Pour some of the cooking liquid over the top if desired. Garnish with parsley and serve with lemon wedges.
Tips
- Don’t overcook the shrimp: They cook fast. Start checking at 8 minutes; they should be just pink and firm. Overcooked shrimp turn rubbery.
- Use a heavy pot: A Dutch oven or heavy stockpot distributes heat evenly and prevents burning at the bottom. If your pot is thin, stir once halfway through steaming.
- Adjust heat: If you see steam escaping vigorously, reduce the heat slightly. The goal is a gentle, steady steam, not a violent boil.
- Substitutions: No beer? Use all water or chicken broth. No crab? Add extra shrimp or mussels. For a spicier kick, add 1–2 sliced jalapeños or a teaspoon of cayenne with the aromatics.
Serving Suggestions
Serve the steaming pot directly on a large platter or a table covered with butcher paper. Provide plenty of napkins, small bowls for shells, and melted butter for dipping. A side of crusty bread or garlic bread is perfect for soaking up the seasoned broth. Cold beer or iced tea are classic pairings. This is a hands-on meal—don’t be shy about digging in.
Variations
- Low-Country Boil Style: Add 1 lb (450 g) of peeled, deveined shrimp and 1 lb (450 g) of smoked sausage, and skip the crab. Use a traditional shrimp boil seasoning.
- Spicy Cajun: Use andouille sausage, add 1 tablespoon of Cajun seasoning, and include a few dashes of hot sauce in the liquid.
- Seafood Medley: Include mussels and/or clams along with the shrimp and crab. Add them at the same time as the shrimp; they should open in about 8–10 minutes. Discard any that don’t open.
- Vegetarian Option: Skip the seafood and sausage, and use vegetable broth instead of beer. Add extra corn, potatoes, and maybe some artichoke hearts for a hearty vegetable pot.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. To reheat, place the leftovers in a pot with a splash of water or broth, cover, and warm over medium-low heat for 5–7 minutes, until heated through to 165°F (74°C) for leftovers. Avoid microwaving shrimp, as it can make them tough; gentle stovetop reheating is better.
Frequently Asked Questions
Can I use frozen seafood? Yes, but thaw it in the refrigerator overnight before cooking. If you use frozen shrimp or crab directly from the freezer, increase the steaming time by 3–5 minutes and check for doneness with a thermometer.
What if I don’t have Old Bay? You can make a substitute by combining 1 tablespoon each of celery salt, paprika, and black pepper, plus 1/2 teaspoon each of cayenne and garlic powder. Or use any commercial seafood seasoning blend.
Can I make this in an electric steamer or slow cooker? An electric steamer works if it’s large enough; just layer the ingredients and follow the manufacturer’s instructions. A slow cooker is not ideal because it won’t get hot enough to steam properly in the time given.
How do I know when the potatoes are done? They should be easily pierced with a fork but not falling apart. Since they cook in the liquid, they’ll absorb flavor, so don’t undercook them—test one after the initial 10-minute simmer.
Is it okay to eat the shrimp shells? Yes, they’re edible, but most people peel them. Leaving the shells on during cooking adds flavor to the broth and keeps the shrimp moist.
Can I double this recipe? Yes, but you’ll need a very large pot (12 quarts / 11 L) or cook in batches. Do not overcrowd the pot, or the steam won’t circulate properly and the food will take longer to cook.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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