No-Frills Shrimp Boil
- 2 pounds small red-skinned potatoes
- 1/4 cup Zatarain's Crawfish, Shrimp & Crab Boil or Old Bay Seasoning, plus more for serving
- Kosher salt
- 2 lemons, divided
- 4 ears of corn, husked, each ear cut crosswise into quarters
- 2 pounds shell-on large shrimp, cut along back of shell, deveined
- Olive oil (for drizzling)
- Combine potatoes, 1/4 cup Zatarain's, several large pinches of salt, and 5 quarts water in a large stockpot. Cut 1 lemon in half crosswise and squeeze juice into pot, then toss in halves. Bring to a boil, reduce heat, and simmer, uncovered, until potatoes are fork-tender, 20-25 minutes.
- Add corn to pot; increase heat to high and bring liquid back to a boil. Add shrimp, cover pot, and turn off heat. Poach shrimp until just cooked through, about 2 minutes. Immediately pour entire contents of pot into a large colander to drain, then spread out corn, potatoes, and shrimp on a large rimmed baking sheet or sheets of newspaper; discard lemon halves. Sprinkle with more Zatarain's and drizzle with oil. Cut remaining lemon into wedges and serve alongside for squeezing over.
potatoes, shrimp, kosher salt, lemons, corn, shell, olive oil
Taken from www.epicurious.com/recipes/food/views/no-frills-shrimp-boil-with-corn-and-new-potatoes (may not work)