Stovetop Shrimp Boil
  • Cooking Time: 30
  • Servings: 4
  • 2 lemons
  • Old Bay seasoning
  • kosher salt
  • Freshly ground black pepper
  • 1 bay leaf
  • 1 garlic head, cut in half
  • 1 1/2 lb. baby potatoes, large potatoes cut in half
  • 3 ears corn, husked and cut into 1" rounds
  • 1 1/2 lb. medium shrimp, peeled and deveined
  • 4 tbsp. salted butter, cut into pats
  • 1/4 c. chopped parsley
  1. Fill a large stock pot 3/4 full of water. Add juice of 2 lemons and rinds, 1/4 cup Old Bay seasoning, 1 tablespoon salt, bay leaf, and 1 head of garlic cut in half; stir together and add potatoes. Bring to a boil and simmer for 8 to 10 minutes. Add corn, simmer for 5 minutes. Add shrimp, simmer for 3 minutes more.
  2. Drain in a large colander and discard lemons, bay leaf, and garlic.
  3. Return stock pot to stove over medium heat. Melt butter and stir in 2 tablespoons Old Bay seasoning. Add back potatoes, corn, and shrimp. Toss together in butter mixture and parsley; transfer to a large platter. Serve immediately.
Whip out your bib—our method makes a seafood boil easy, even on a weeknight.