shrimp boil

oh southern domestic goddess who invented the "clam bake"... you are good.

it never fails. every time i take my kids to the supermarket, my oldest begs for shrimp. BEGS! it's ridiculous. i saw this recipe and knew we had to try it at least once, for her. not only did e devour her plate, but my other two children did too and, if i'm honest, it was the first time i have ever gotten over stuffed on my own cooking the first time i ran the recipe {i'm too critical and too skeptical of new dishes i make, it usually takes a few runs to get it just right}. this one will not disappoint and it will be made several times over. happy tasting!

courtesy of: food network mag
serves: 4 {or two small adults and three small children}
40 min {seriously!}

- 2 lemons, halved, plus wedges for serving
- 1/2 cup old bay seasoning {yes, 1/2 CUP. this is not a typo}
- 8 cloves garlic, smashed
- 1 large red onion, quartered
- 6 sprigs fresh thyme
- 1 lb baby red potatoes
- 4 ears corn, husked and snapped in half
- 1 1/2 lbs large shrimp, unpeeled
- 2 tbsp butter
- hot sauce for serving {optional}

1. fill a large pot with 4 qts water {i had to use my lobster pot}. squeeze the lemon juice into the water and add the squeezed lemon halves, watch for seeds! add the old bay, garlic, and onion. tie the thyme together with kitchen twine and add to the pot. cover and bring to a boil, then reduce to a simmer and cook 5 minutes.

2. add the potatoes to the pot and cook until just tender, about 10 min. add the corn and cook another 5 min.

3. meanwhile, if your shrimp has not been deveined, do so and rinse. add to the pot, cover and cook until pink, 2-3 min.

4. transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. add the butter and about 1 cup of the stock. mix until the butter is melted. transfer the shrimp and veggies to a platter. serve with remaining broth, lemon slices, and hot sauce.

DONE!