Shrimp Boil
By Tested and perfected in the Sur la Table kitchen
Shrimp Boil
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Serves 6 to 8
- 2 lemons, zested and juiced
- 1 cup white wine vinegar
- 1 large yellow onion, peeled and quartered root to tip (root end intact)
- 1 carrot, cut in half
- 1 celery stalk, cut in half
- 10 to 12 medium or large garlic cloves, peeled
- 2 tablespoons plus 1 teaspoon kosher salt
- 3 tablespoons Old Bay seasoning
- 2 tablespoons black peppercorns
- 12 fresh thyme sprigs
- 6 dried bay leaves
- 1 pound baby red potatoes cut in half
- 4 ears of corn, shucked and cut in half
- 4 pounds fresh large shrimp in the shells (preferably 16/20 per pound)
To a large stockpot set over medium heat, add 5 cups water. Add lemon zest, juice, vinegar, onion, carrot, celery, garlic, salt, Old Bay, peppercorns, thyme and bay leaves. Bring the liquid to a boil over high heat, reduce the heat to low, and simmer for 15 to 25 minutes to steep the liquid with the seasonings.
Add potatoes to liquid and increase temperature to medium high. After 10 minutes add the corn halves, continue to simmer. After 5 more minutes add the shrimp and simmer until shrimp is bright pink and opaque, about 5 minutes.
Drain the shrimp and vegetables through a colander and transfer to a large serving platter. Serve hot or at room temperature.
Add potatoes to liquid and increase temperature to medium high. After 10 minutes add the corn halves, continue to simmer. After 5 more minutes add the shrimp and simmer until shrimp is bright pink and opaque, about 5 minutes.
Drain the shrimp and vegetables through a colander and transfer to a large serving platter. Serve hot or at room temperature.