Description
A hearty and flavorful seafood boil featuring shrimp, corn, and baby red potatoes simmered in a fragrant, seasoned broth.
Ingredients
Scale
- 4 quarts water
- 2 lemons, cut into large wedges
- 1 head of garlic, skin left on, sliced off to reveal cloves
- 1/2 cup shrimp, crawfish and crab boil seasoning, wrapped in cheesecloth and tied
- 1 large red onion, peeled and quartered
- 3 sprigs fresh thyme
- sea salt
- 1 lb baby red potatoes
- 4 ears corn, husked and broken in half
- 1.25 lbs raw shrimp, unpeeled with legs but no heads
- 4 tablespoons salted butter, melted
- 3 tablespoons fresh parsley, coarsely chopped
- sea salt and fresh cracked black pepper, for topping
- smoky paprika, for topping
Instructions
- Prepare Boil: In a large stock pot, combine water, 1 lemon in wedges squeezed into the water, head of garlic, shrimp boil seasoning, onion, thyme, and sea salt.
- Cook Potatoes: Once boiling, add the potatoes. Reduce heat to medium-low and simmer until potatoes are cooked through, about 15 to 20 minutes.
- Cook Corn: Add the corn pieces and simmer for 5 minutes more.
- Cook Shrimp: Add the unpeeled shrimp and cook until pink throughout and curled, about 3 minutes. Remove pot from heat and allow to rest for 5 minutes.
- Assemble: Ladle the garlic, potatoes, corn, and shrimp onto a large rimmed platter. Drizzle with about 1 cup of the boiling liquid and the melted butter. Sprinkle with parsley, paprika, sea salt and black pepper. Serve with lemon wedges.
Notes
The shrimp boil liquid can be strained and saved for seafood stock; it can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 1200 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 210 mg
Keywords: shrimp boil, seafood, summer dinner, corn, baby red potatoes