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.
If you donâ€™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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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!
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.