Rating: 3.17 stars
216 Ratings
  • 5 star values: 36
  • 4 star values: 37
  • 3 star values: 86
  • 2 star values: 41
  • 1 star values: 16

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

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Recipe Summary test

prep:
40 mins
total:
40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

If you don’t own a large enough pot, you can use two smaller pots to make this recipe. Just divide the ingredients in half, wrapping the spice mixture in two bundles.

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Reviews (2)

216 Ratings
  • 5 star values: 36
  • 4 star values: 37
  • 3 star values: 86
  • 2 star values: 41
  • 1 star values: 16
Rating: Unrated
09/07/2013
Last evening I made Martha Stewart's Shrimp Boil to celebrate the end of summer holidays. The recipe is a complete dream-with Ontario peaches and cream corn, small potatoes dug that day and the most wonderful shrimp....4 pounds of it! 9 adults and 9 children were begging for more! The evening will go down in history as one of the best dinners we have had and will become a yearly tradition. Today I am taking the stock and making Martha's clam chowder for lunch....try it, YOU WILL LOVE IT!
Rating: Unrated
07/18/2011
I've made this recipe countless times since the recipe first was published, and it is absolutely our favorite summer dinner. The timing is right on the mark, so don't leave the shrimp in the pot for longer than it says, or they'll overcook. I use the Old Bay One-Step Shrimp Boil, but that's been discontinued, so next I'll try the recipe for a spice bundle.