Shrimp Boil with Potatoes and Corn Recipe
- cook TIME 30 mins
- prep TIME 10 mins
- total TIME 40 mins
Ingredients (22)
- 11 oz peeled and deveined shrimp medium size, 22 oz raw shrimp
- 18 oz baby potatoes
- 12 oz corn 15 oz ear of corn
- 3 oz smoked sausage link sliced
- 2 oz onion cut into wedges
- 3 tbsp unsalted butter
- 2 tbsp garlic chopped
- 1 tsp mustard seeds
- 1 tbsp olive oil
- 1/2 tbsp fennel seeds
- 1/2 tsp ground bay leaves
- 2 tsp smoked paprika divided
- 1/4 tsp ground cloves
- 1/4 tsp cinnamon
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp cayenne
- 1/4 tsp nutmeg
- 1/2 tsp black pepper
- 2 oz lemon sliced, divided
- 4 cup water
- 2 tbsp parsley chopped
INSTRUCTIONS
Make a spice bag: Place the spice mixture of 1/2 tbsp fennel seeds, 1/2 tsp ground bay leaves, and 1 tsp mustard seeds in a square of cheesecloth. Gather the sides of cheesecloth together to form a pouch. Secure the bundle with a piece of kitchen twine. Set aside.
Fill a large pot with 4 cups of water. Stir in the spice bag, 2 oz onion, 2 slices of lemon, 1 tsp paprika, 1/4 tsp ground cloves, and 1/4 tsp cinnamon. Bring the mixture to a boil over medium-high heat.
Add 12 oz corn and 18 oz baby potatoes to the pot and continue to cook for 20 minutes or until the potatoes are tender. Remove the pot from heat. Transfer the cooked potatoes and corn to a plate. Reserve 1/2 cup of the broth.
Heat a skillet over medium heat. Add 3 tbsp butter, 1 tbsp olive oil, and 2 tbsp garlic. Sauté for 30 seconds until the garlic is fragrant.
Add the remaining 1 tsp paprika, 1/2 tsp cumin, 1/4 tsp salt, 1/4 tsp cayenne, 1/4 tsp nutmeg, and 1/2 tsp black pepper and stir until well combined.
Reduce to low heat, stir in 3 oz smoked sausage and 11 oz shrimp to cook. Stir frequently for 5 minutes or until the shrimp are opaque.
Place the cooked potatoes and corn on a baking sheet. Layer the shrimp and sausage on the vegetables and gently toss to combine everything.
Serve immediately with 2 tbsp parsley and the remaining lemon slices.
