Brad took me to my first crawfish boil several years ago and I loved the relaxed, easy atmosphere – especially considering that the hosts were cooking for about 30. The giant pot over a fire and trash bag-lined tables were a bit much for a dinner at home but made for a perfect Summer party. Cooking with friends in the sunshine is one of my all-time favorite activities. While the crawfish were a little briny for my taste, I couldn’t get enough of the corn, potatoes, soft garlic cloves.
This recipe captures all the fun of a Summer boil on a smaller scale. Shrimp are certain to please most tastes and there are extra corn and potatoes for vegetable lovers like me. I wouldn’t recommend substituting anything for the Old Bay – at under $4 a large container it’s worth picking some up to keep in the pantry.
- 2 lemons, halved, plus wedges for serving
- 1/2 c Old Bay Seasoning
- 8 cloves garlic, smashed
- 1 large red onion, quartered
- 6 sprigs fresh thyme
- 1 lb baby red potatoes
- 4 ears corn, husked and halved
- 1 lb large shrimp, deveined but unpeeled
- 2 tbs unsalted butter
- 2 tbs flat-leaf parsley, chopped
Fill a large pot with 4 quarts of water and bring to a boil. Squeeze each lemon half into the water and add the Old Bay Seasoning, garlic cloves, red onion quarters, and thyme sprigs. Reduce heat, cover and simmer for about 5 minutes.
Add the potatoes and boil until just tender, about 15 minutes. Add the corn and cook until tender, about 5 more minutes.
Add the shrimp and cook until opaque and beginning to curl, about 2-3 minutes.
Using a slotted spoon, transfer the shrimp and vegetables to a large bowl. Toss with the butter and about 1 cup broth until the butter is melted. Transfer the shrimp and vegetables to a parchment-lined platter, sprinkle with parsley, and serve with the buttery broth and additional lemon wedges on the side.
Saturated Fat 5 g
Cholesterol 225 mg;
Sodium 735 mg
Carbohydrate 41 g
Fiber 9 g
Protein 30 g