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Sunday, May 3, 2009

Shrimp Boil

2 Lemons halved plus wedges for serving
3 Bay leaves
¼ cup plus 1 tablespoon of Old Bay seasoning
1 large garlic head halved horizontally
3 medium onions peeled and quartered
1 dried red chile
Coarse salt or sea salt
8 sprigs of thyme tied together with kitchen twine
1 pound new potatoes unpeeled and halved if large those little ones are good
4 ears of corn husked and halved
1 pound large unpeeled shrimp, shells split lengthwise from top to halfway down the back and deveined
Hot sauce for serving

Fill a large stock pot with 4 quarts of water. Squeeze the lemons into the water and add the rinds. Add bay leaves, seasoning, onions, garlic, chile, 1 ½ teaspoons of salt, and thyme. Bring to a boil. Reduce heat and simmer 10 minutes. Add potatoes, simmer 12 minutes. Add corn simmer 5 minutes. Add shrimp; cover and simmer until opaque, 3 to 4 minutes. Transfer to a bowl sprinkle with salt serve with lemon wedge and hot sauce.