Shrimp Boil
with corn / red potatoes / green salad

Name: Shrimp Boil
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Shrimp, large and unpeeled; 1 Onions, medium, quartered; 8 oz Sausage, any smoked or pre-cooked (opt), cut into 3” / 7.6 cm pieces (like smoked andouille); 4 ears Corn, husked and sliced into 4” / 10 cm pieces; 1 Lemons, halved; 2 Tbsp + 1 tsp Old Bay seasoning (sub any other seasoning mix like Cajun); 1 lb Potatoes, red, halved (sub new potatoes); 3 Tbsp Butter; for serving Dipping sauces of choice (like cocktail sauce for shrimp or sour cream for potatoes); 3 Tomatoes, roma, chopped; 1 heart Lettuce, romaine, chopped; 1/2 tsp Honey; 1 1/2 Tbsp Vinegar, red or white wine; 3 Tbsp Oil, olive

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

A shrimp boil is a festive and fun mid-summer meal. It's a little bit messy so is great to serve outside if the weather cooperates. Just boil everything together, spread out on a serving platter or newspaper-lined table and enjoy. Check out this video from the first time we featured the meal in 2017 to see how it's done.
Smarts: A classic shrimp boil uses both shrimp and sausage, but feel free to skip the sausage if you'd prefer.

Ingredients

Metric

Servings:

Shrimp Boil:

Shrimp, large and unpeeled - 1 lb
Onions, medium - 1 , quartered
Sausage, any smoked or pre-cooked (opt) - 8 oz , cut into 3” / 7.6 cm pieces (like smoked andouille)
Corn - 4 ears , husked and sliced into 4” / 10 cm pieces
Lemons - 1 , halved
Old Bay seasoning - 2 Tbsp + 1 tsp (sub any other seasoning mix like Cajun)
Potatoes, red - 1 lb , halved (sub new potatoes)
Butter - 3 Tbsp
Dipping sauces of choice - for serving (like cocktail sauce for shrimp or sour cream for potatoes)

Green Salad with Tomatoes:

Tomatoes, roma - 3 , chopped
Lettuce, romaine - 1 heart , chopped
Honey - 1/2 tsp
Vinegar, red or white wine - 1 1/2 Tbsp
Oil, olive - 3 Tbsp

Prep

Shrimp - Defrost shrimp.
Onions / Sausage (if using) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Corn - Remove husks and use a sharp knife to slice into 4” / 10 cm pieces (no need to be exact, but the corn will fit more easily in the pot in pieces). (Can be done up to 2 days ahead)
Tomatoes / Lettuce / Lemons - Prep as directed.

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Make

Fill a large stockpot with water. Season generously with salt and add first part of Old Bay. Squeeze juice from lemons into water and then drop lemon rinds into water. Bring to a boil.
While water is coming to a boil, slice potatoes in half. Leave peels on the shrimp but slice the shrimp down the back and remove veins (this may have already been done by the fishmonger).
When water is boiling, add potatoes and onions. Boil for 10 minutes, until potatoes are starting to turn tender.
While potatoes are boiling, in a large mixing bowl whisk together honey, vinegar, and olive oil. Add lettuce and tomatoes to dressing. Wait to toss until right before serving.
Return to shrimp boil and add corn and sausage (if using) to potatoes and continue to boil until corn is tender, 7 to 8 minutes more.
Add shrimp and continue cooking until shrimp is opaque, 2 to 3 minutes more.
Drain shrimp boil and transfer to a large serving platter.
Melt butter in the microwave and stir in second part of Old Bay. Drizzle butter over shrimp boil.
Toss salad. Serve shrimp boil with dipping sauces of choice and salad on the side. Enjoy!

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