Stovetop Shrimp Boil

Stovetop Shrimp Boil Recipe

Judy Kim

Whip out your bib—our method makes a seafood boil easy, even on a weeknight.

Yields:

4

Prep Time:

0

hours

5

mins

Total Time:

0

hours

30

mins

Ingredients
Juice and rinds of 2 lemons
1/4 c.
plus 2 tbsp. Old Bay seasoning, divided
kosher salt
Freshly ground black pepper
1
bay leaf
1
garlic head, cut in half
1 1/2 lb.
baby potatoes, large potatoes cut in half
3
ears corn, husked and cut into 1″ rounds
1 1/2 lb.
medium shrimp, peeled and deveined
4 tbsp.
salted butter, cut into pats
1/4 c.
chopped fresh parsley
Directions
  1. Fill a large stock pot with water until three-fourths full. Add lemon juice and rinds, 1/4 cup Old Bay seasoning, salt, pepper, bay leaf and garlic; stir together and add potatoes. Bring to a boil and simmer for 8 to 10 minutes, then add corn and simmer for 5 minutes. Add shrimp, simmer 3 minutes more.
  2. Drain in a large colander and discard lemons, bay leaf and garlic.
  3. Return stock pot to stove over medium heat. Melt butter and stir in remaining 2 tablespoons Old Bay. Add back potatoes, corn and shrimp and toss to combine. Garnish with parsley, then transfer to a large platter. Serve immediately.