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Summer Shrimp Boil with Sausage, Corn, Potatoes & Artichoke

An Easy, Impressive Dish to make before summer's done
Filed Under > Food

Summer Shrimp Boil recipe on Waiting on Martha

As you’re winding down your summer, you may be thinking through all of the things you had hoped to do during these months of late sunsets and al fresco nights.  I know at the top of my personal summer bucket list was to throw an at-home shrimp boil for our closest friends.  

A boil, I’ve found, always feels more impressive than it really is to pull off.  It’s one of those hands-off ideas for the hosts; they can still enjoy themselves while the food is cooking, and every single thing can be prepped the night before.  Not to mention, it’s a fun thing to do when the guests are already there, too.

We usually stick to crab boils, but we also have found that those can add up quickly.  Shrimp boils, on the other hand, are fun, easy and cost less to bring to life.  PLUS, a shrimp boil doesn’t require as big of equipment; you can use a 16-20 quart pot that goes on the stovetop instead of the big old cooker you need to order off Amazon. 

I kept the shrimp boil recipe pretty simple and straight forward; it has the standard corn on the cob, red potatoes and andouille sausage that pair perfectly with the shrimp in the Cajun seasoning. 

Speaking of seasoning, if you’ve never tried Slap Ya Mama seasoning, stop what you’re doing right now and stock up on a supply.  We run through this stuff so fast in my house.  It’s hands-down the best flavoring, in my opinion, for something like this. 

When planning serving sizes and the grocery run, I always approach it as I want each person to get a piece of corn, 3-4 potato pieces, etc.  This way, I’m able to accurately proportion all of the ingredients.  This recipe in particular should serve 6-8 people. 

A few things to keep in mind as you’re cooking: you don’t want the potatoes to turn to mush and fall apart.  Remember that the boil becomes very hot as you’re watching the potatoes boil, before adding the shrimp and sausage.  The latter will only take about five minutes to cook.  It’s the potatoes you’ll want to keep the closest eye on!

You’ll also notice I added two large artichokes to the mix; I’ve started to see this more and more in boils and couldn’t wait to get on board with it myself.  Though something to note: I used them mostly for color here honestly, and if you want to serve them as part of the boil to eat, be sure to cut off the spiky corners of each leaf, as well as the central stalk. 

While you could most certainly serve directly onto a covered table, I kept mine on a sheet pan for easy clean-up.  And I think my final garnish of melted butter and chives really tie it all together.  You could also serve with fresh parsley; it adds that same pop of green that looks nice.  

So thrilled to check a Summer Shrimp Boil off the summer bucket list!  Do you have any final to-do’s like this great idea?  I’m also using about every summer fruit and seasonal flavor I can before we move onto fall.   Truly, MKR




Summer Shrimp Boil
Serves 6
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  1. 2 lbs shrimp, peeled and deveined
  2. about 6 full corn cobs, cut into thirds
  3. 1 large bag of red potatoes (you either want to use Yukon gold cut in half or larger red ones)
  4. 2 full heads of garlic, cut in half or smash the whole ones to release the aromatics
  5. 2-3 large yellow or vidalia onions, quartered
  6. 1 artichoke head (I used it whole for color and kept it off limits to eat when serving, but you can include a "cleaned" artichoke for eating by snipping the corner spikes off of each leaf and trim down the central stalk)
  7. 6 large andouille sausage links, cut into fourths
  8. 1 bag of slap yo mama seasoning
  9. 2 serrano peppers, halved (optional)
  10. butter and fresh chives, to garnish (optional)
  1. Fill pot with water 1/2 to 3/4 full (it needs to be able to cover everything)
  2. Get pot to a rolling boil
  3. Add slap yo mama seasoning, along with onions, garlic, corn, potatoes, artichoke, serrano peppers
  4. Cook 8-10 minutes; use prong test (take a fork and fork don't want it too mushy)
  5. When potatoes are close to being done, about 5 minutes out, add shrimp and sausage and let boil for an additional 5 mins.
  6. Drain water, toss mixture straight onto covered table or into a large sheet pan.
  7. Pour melted butter and add fresh chives to garnish (optional).
  8. Serve immediately!
  1. I know you see a lot of boils placed directly on newspaper print; be careful as many bleeds ink onto the food once wet.
Waiting on Martha

Photography, Rustic White for Waiting on Martha

The Transfusion Cocktail

A Refreshing & Easy Cocktail for the Golf Course & Beyond
Filed Under > Cocktail Hour

Transfusion cocktail recipe on Waiting on Martha Transfusion cocktail | Waiting on Martha The Transfusion, a cocktail recipe on Waiting on Martha

My husband, the avid golfer that he is, was actually the first one who introduced me to the Transfusion cocktail.  All golfers probably know about this one; you’re sure to find it at the gold club house or on the fairway itself. And ever since the hubs had me try one at home, I’ve been on team-Transfusion to make it more widely known and enjoyed. 

This cocktail packs a nice, fizzy, refreshing punch.  And what’s also refreshing is that the ingredient list doesn’t involve anything too crazy; it’s made vodka, ginger ale and grape juice.  Mixing it is easy too.  Simply combine equal parts of each ingredient over ice in a rocks glass.  Garnish with fruit of choice; I placed blueberries and orange on bamboo skewers for a balanced tang that screams summer. 

So whether you’re enjoying this on the back nine, at the clubhouse or at home on the sofa, savor a little taste of summer with this easy cocktail that gives a nod to manicured lawns and sunshine.  Truly, MKR

P.S. For more cocktails for golf lovers, check out our John Daly and the entire Recipe Index. xo 


The Transfusion Cocktail
Yields 1
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  1. 1 oz. vodka
  2. 1 oz. ginger ale
  3. 1 oz. grape juice
  4. ice
  5. fruit garnish
  1. Build ingredients over ice in a rocks glass.
  2. Garnish with fruit, enjoy!
Waiting on Martha


Photography, Rustic White for Waiting on Martha

Steakhouse Salad with Blistered Cherry Tomatoes, Grilled Corn & Blue Cheese

A Fresh, Hearty Salad with Steakhouse Appeal
Filed Under > Everyday Dinner

Steakhouse Salad on Waiting on Martha
Steakhouse salad recipe | Waiting on Martha
Steakhouse salad recipe on Waiting on Martha

I’ve admitted here before that I’m not a huge salad eater.  Salads can feel a bit plain, boring, and they can leave me having major menu regret when I’m not ordering the burger and fries instead.  BUT give me a salad like today’s Steakhouse Salad that’s just as hearty as a full entree, with plenty of fresh and vibrant toppings, and I’ve got the best of both worlds. 

The trick to a great entree salad like this one is in the variety of fresh flavors and textures; the toppings need to really carry the dish.  Nobody, including me, enjoys a plain bed of greens with a few measly toppings!  So whenever I think up a nice marriage of toppings for my salad, I like to consider ones that don’t need much dressing; ones that can stand alone for simpler, healthier bites that celebrate the season’s best flavors. 

That, of course, rings true for cherry tomatoes and fresh corn this time of year.  I just love the way they both taste after they’ve blistered and charred when grilled or roasted.  I usually roast my tomatoes with salt, pepper and olive oil in my toaster oven.  So easy.

The sliced flank steak is also another topping that doesn’t need much to taste divine.  As your protein, steak alway brings a certain rich quality to a salad, which I always prefer over chicken. And of course, it offers plenty of protein to sustain you.  The secret to great strips of flank steak is in the cutting; cut with the grain so that you don’t disrupt the flavor.

To top it all off, I like to add crumbles of blue cheese.  The punchy, tangy taste of blue cheese rounds out the flavors of the entire salad.  And somehow it satisfies my salt craving, even if there are shoestring fries at the table, too!  Tell me, does this Steakhouse Salad look like a winner in your house?!  Truly, MKR

P.S. Looking for more creative salad options?  Check them out in our Recipe Index here

P.S.S. Or are you looking for another drool-worthy steak recipe? This skillet seared ribeye with caramelized onions is one to write home about.  SO good. xo



Steakhouse Salad
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For the steak
  1. 1 lb. flank steak
  2. salt, pepper and olive oil
For the salad
  1. Roasted tomatoes (cherry tomatoes, left whole, with salt, pepper and olive oil)
  2. Grilled corn (charred in the sautee pan or over the grill)
  3. arugula
  4. blue cheese
  1. Cook the steak to preferred doneness; be sure to let it rest 2-5 minutes after cooking. It continues to cook after taken off the heat.
  2. After cooling, slice the steak with the grain. Set aside.
  3. Roast tomatoes whole in toaster oven with salt, pepper and olive oil for a few minutes until they start to blister.
  4. Grill corn for a few minutes until desired level of charred.
  5. Compile salad over a bed of arugula; steak, tomatoes, corn and blue cheese.
Waiting on Martha

Photography, Rustic White for Waiting on Martha

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