How To Make A Shrimp Boil | Tasting Table Recipe
Recipe from the Tasting Table Test Kitchen
To learn more, read "One-Pot Party: Shrimp Boil" in our National edition.
Recipe from the Tasting Table Test Kitchen
Shrimp Boil
Throw a party with our shrimp boil recipe fileld with head-on shirmp, potatoes, corn and a lot of heat.
Prep Time
15
minutes
Cook Time
1.08
hours
Servings
6
to 8 servings
Total time: 1 hour, 20 minutes
Ingredients
- 8 whole cloves
- 6 ribs celery, roughly chopped
- 5 bay leaves
- 3 sprigs thyme
- 2 yellow onions, quartered
- 2 heads garlic, halved crosswise
- 2 lemons, halved
- 1 cup salt
- 3 tablespoons coriander seeds
- 2 tablespoons dill seeds
- 2 tablespoons mustard seeds
- 1½ tablespoons red pepper flakes
- 1½ tablespoons cayenne
- 1 tablespoon whole allspice
- 1 tablespoon whole black peppercorns
- 1 tablespoon sweet paprika
- 2 gallons water
- 4 pounds small red potatoes, washed
- 6 ears of corn, cut into 4-inch pieces
- 5 pounds unpeeled, head-on large shrimp
- Melted butter, for serving
- Cocktail sauce, for serving
- Lemon wedges, for serving
Directions
- Combine the cloves, celery, bay leaves, thyme, onions, garlic, lemons, salt, coriander, dill, mustard seeds, red pepper flakes, cayenne, allspice, peppercorns, paprika and water in a large pot and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the onions and celery are soft and the flavors have melded, about 40 minutes.
- Add the potatoes to the broth and cook until almost tender, about 15 minutes. Add the corn and cook for another 6 minutes. Add the shrimp and cook, stirring occasionally, until the shrimp are just cooked through, about 4 minutes more.
- Using a large slotted spoon, transfer the shrimp and vegetables to a large paper-lined surface. Serve with bowls of melted butter and cocktail sauce, lemon wedges and the reserved cooking liquid.