I realize not many of these ingredients are in season, but I have been wanting to try out a shrimp boil recipe for a long time.
Aaaaand I would totally do it again, because this turned out fantastically
2 lemons, halved, plus wedges for serving
1/2 cup Old Bay Seasoning or 2/3 cup Creole Seasoning
8 cloves garlic, smashed
1 large red onion, quartered
1 pound baby red potatoes
4 ears corn, husked and snapped in half
1 1/4 pounds large shrimp, unpeeled
2 tablespoons unsalted butter
Hot sauce, for serving (optional)
Fill a large pot with 4 litres of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.
Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes.
Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Do not unpeel the shrimp as it adds flavour the broth.
Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.
3 Tbs. paprika
2 Tbs. salt
2 Tbs. garlic powder
1 Tbs. black pepper
1 Tbs. onion powder
1 Tbs. cayenne pepper
1 Tbs. dried leaf oregano
1 Tbs. dried Thyme
Combine all ingredients thoroughly. Makes about 2/3 cup.
Can be stored in an airtight container.