The shrimp boil fresh out of the pot

So I am just a little bit obsessed with food– I watch too much Food Network and I have subscriptions to Food Network magazine, Everyday Food, and occasionally Every Day with Rachael Ray. My roommates are the same way, so we’re always on the lookout for new recipes to try out.

This recipe for a shrimp boil from Food Network Magazine sounded amazing.. and it tasted amazing too! It was so easy to make for a weeknight dinner.

2 lemons, halved, plus wedges for serving
1/2 cup Old Bay Seasoning (we used Tony Chachere’s Creole Seasoning, and only about 1/4 cup, but it could have been spicier)
8 cloves garlic, smashed
1 large red onion, quartered
6 sprigs fresh thyme
1 pound baby red potatoes
4 ears corn, husked and snapped in half
1 1/4 pounds large shrimp, unpeeled
2 tablespoons unsalted butter


The shrimp boil is ready to eat!

Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion.

Tie the thyme sprigs together with kitchen twine and add to the pot. 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.

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.

Does this recipe sound like something you would make? We’ll definitely be making it again this summer!