For those who don't want their shrimp boil to be too hot, this recipe is more savory than spicy hot. If desired, serve with cocktail sauce, hot sauce, Old Bay® seasoning, or other condiments.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
585 Calories
Recipe Instructions
Step 1
Combine boiling water and bouillon cubes in a large pot and stir until dissolved. Add 8 additional cups of water, onion, garlic, bay leaves, cloves, butter, salt, coriander seeds, dill seeds, mustard seeds, celery seeds, allspice, and peppercorns and bring to a boil, about 5 minutes. Reduce heat to medium and simmer for 20 minutes.
Step 2
Squeeze lemon juice into the pot and add lemon to the pot as well. Add potatoes and cook for 14 minutes. Add corn and cook 6 minutes more. Add shrimp and cook until opaque, about 3 minutes. Remove pot from heat.
Step 3
Add ice cubes to the pot with the shrimp boil and let sit for 5 minutes.
Step 4
For a traditional shrimp boil, place several layers of newspaper on the dining table. Use a slotted spoon to transfer shrimp, potatoes, and corn onto the center of the table for everyone to reach, grab, and enjoy. For a tidier take, place several layers of newspaper on a baking sheet. Place shrimp, potatoes, and corn on top of the sheet and place the sheet on the dining table for everyone to serve themselves. If you are a neat freak, place shrimp, potatoes, and corn in a serving dish to pass at the table.
Ingredients
4 tablespoons butter
2 cups boiling water
3 whole cloves
4 cubes chicken bouillon
3 bay leaves
1 lemon, halved
1 large onion, quartered
4 cups ice cubes
1 tablespoon kosher salt
1 head garlic
1 tablespoon coriander seeds
8 cups water, or more as needed
2 teaspoons celery seeds
1 teaspoon whole allspice berries
3 ears corn, shucked and cut into thirds, or more to taste
