Shrimp Boil with Corn and Potatoes
Celebrate the end of summer with a New Orleans-style shrimp boil. In this traditional one-pot dish, the shrimp, corn, and potatoes are cooked together in a spicy, flavorful broth, which is then used for dipping.
Everyday Food, September 2004
- Prep Time 40 minutes
- Total Time 40 minutes
- Serves 8
- 2 lemons, halved
- 2 medium onions, halved
- 4 garlic cloves, smashed with the flat side of a large knife blade
- Coarse salt
- Shrimp Boil Spice Bundle (http://www.marthastewart.com/260308/shrimp-boil-spice-bundle)
- 3 pounds medium red potatoes, scrubbed
- 8 ears fresh corn, shucked and broken in half
- 3 pounds unshelled large shrimp, tail on
- 1 cup (2 sticks) melted butter
- Hot sauce
- Bring 5 quarts of water to a boil in a 10- to 12-quart pot. Squeeze lemon juice into water, then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer; cover, and cook 10 minutes.
- Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more.
- Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a glass measuring cup; drain the rest in a large colander, discarding liquid.
- Make spicy butter: In a small bowl, 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, if desired.
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