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Rockport Texas - New Orleans Style Shrimp Boil with Corn and Potatoes Recipe

INGREDIENTS

2 lemons, halved

2 medium onions, halved

4 garlic cloves, smashed with the flat side of a large knife blade

Coarse salt

Shrimp Boil Spice Bundle

3 pounds medium red potatoes, scrubbed

8 ears fresh corn, shucked and broken in half

3 pounds unshelled large shrimp, tail on

1 cup (2 sticks) melted butter

Hot sauce

DIRECTIONS

Step 1 Bring 5 quarts of water to a boil in a 10- to 12-quart pot. Squeeze lemon juice into water, then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer; cover, and cook 10 minutes.

Step 2 Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more.

Step 3 Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a glass measuring cup; drain the rest in a large colander, discarding liquid.

Step 4 Make spicy butter: In a small bowl, stir together melted butter and hot sauce to taste. Divide butter among small dishes or ramekins.

Step 5 Divide reserved broth among small bowls for dipping. Transfer shrimp and vegetables to a large platter, and serve with spicy butter, if desired.

Peeling, Deveining, and Butterflying Shrimp

Peeling, Deveining, and Butterflying Shrimp

A senior editor at Coastal Living demonstrates how easy it is to work with fresh unpeeled shrimp.