Shrimp Boil with Corn and Potatoes
Photography: DAVID M. RUSSELL
- 2 lemons, halved
- 2 large onions, halved
- 4 garlic cloves, smashed with the flat side of a large knife blade
- <u>Shrimp Boil Spice Bundle</u>
- 3 pounds medium red potatoes, scrubbed
- 8 to 10 ears fresh corn, shucked and broken in half
- 3 pounds unshelled large shrimp, tail on
- 1 cup (2 sticks) melted unsalted butter
- Hot sauce
- Lemon wedges, for serving
- Bring 5 quarts of water to a boil in a 10- to 12-quart pot. Squeeze juice from the lemons into water, then add the halves. Add onions, garlic, and spice bundle.
- Add potatoes to pot, reduce heat, and simmer, covered, until potatoes are almost tender, about 10 minutes. Add corn; continue cooking 5 minutes more.
- Stir in shrimp, submerging them completely. Cover partially, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a glass measuring cup; drain the shrimp and vegetables in a large colander, discarding remaining liquid.
- Make spicy butter: In a small saucepan, stir together melted butter and hot sauce to taste. Divide butter among small dishes or ramekins.
- Divide reserved broth among small bowls for dipping. Transfer shrimp and vegetables to a large platter, and serve with spicy butter and lemon wedges, if desired.
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