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Epicurious
Bon Appétit

No-Frills Shrimp Boil

By Andrew Knowlton
Image may contain Dish Food Meal Bowl Plant and Stew
Photo by Ted Cavanaugh

Set a large colander in the sink before you add the shrimp so you can drain the seafood boil as soon as it comes off the heat.

Recipe information

  • Yield

    6 servings

Ingredients

2 pounds small red-skinned potatoes
1/4 cup Zatarain's Crawfish, Shrimp & Crab Boil or Old Bay Seasoning, plus more for serving
Kosher salt
2 lemons, divided
4 ears of corn, husked, each ear cut crosswise into quarters
2 pounds shell-on large shrimp, cut along back of shell, deveined
Olive oil (for drizzling)

Preparation

  1. Step 1

    Combine potatoes, 1/4 cup Zatarain's, several large pinches of salt, and 5 quarts water in a large stockpot. Cut 1 lemon in half crosswise and squeeze juice into pot, then toss in halves. Bring to a boil, reduce heat, and simmer, uncovered, until potatoes are fork-tender, 20–25 minutes.

    Step 2

    Add corn to pot; increase heat to high and bring liquid back to a boil. Add shrimp, cover pot, and turn off heat. Poach shrimp until just cooked through, about 2 minutes. Immediately pour entire contents of pot into a large colander to drain, then spread out corn, potatoes, and shrimp on a large rimmed baking sheet or sheets of newspaper; discard lemon halves. Sprinkle with more Zatarain's and drizzle with oil. Cut remaining lemon into wedges and serve alongside for squeezing over.

TagsLow Country CuisineSouthernAmericanCajun & CreoleShrimpShellfishSeafoodCornVegetableRed Skin PotatoPotatoRoot VegetableMainDinnerDairy FreeGluten FreeNut FreeEasyOne-Pot Meals5 Ingredients or FewerSimmerBon Appétit

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