Recipes Ingredients Seafood Recipes Shrimp Recipes Louisiana-Style Shrimp Boil 3.0 (18) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 30, 2018 Print Rate It Share Share Tweet Pin Email Servings: 9 Ingredients 6 ounces seafood herb and spice seasoning, such as Old Bay Seasoning 1 tablespoon dried thyme 1 teaspoon crushed red pepper flakes 2 bay leaves 1 lemon, cut crosswise into ¼-inch-thick slices 2 large onions, cut crosswise into ¼-inch-thick slices 5 pounds medium shrimp with heads, rinsed Directions Fill a 20-quart pot three-quarters full with cold water; add spice mix, thyme, chili pepper flakes, lemon, and onions. Bring water to a rapid boil over high heat. Using tongs, carefully add shrimp to pot, and reduce heat to a simmer. Cook, stirring occasionally, until shrimp are opaque and shells are pink, about 7 to 10 minutes. Remove shrimp using a slotted spoon or strainer. Serve hot. Rate it Print