Stovetop Shrimp Boil

  • Juice and rinds of 2 lemons
  • 1/4 c. plus 2 tbsp. Old Bay seasoning, divided
  • kosher salt
  • Freshly ground black pepper
  • 1 bay leaf
  • 1 garlic head, cut in half
  • 1 1/2 lb. baby potatoes, large potatoes cut in half
  • 3 ears corn, husked and cut into 1" rounds
  • 1 1/2 lb. medium shrimp, peeled and deveined
  • 4 tbsp. salted butter, cut into pats
  • 1/4 c. chopped fresh parsley

  1. Fill a large stock pot with water until three-fourths full. Add lemon juice and rinds, 1/4 cup Old Bay seasoning, salt, pepper, bay leaf and garlic; stir together and add potatoes. Bring to a boil and simmer for 8 to 10 minutes, then add corn and simmer for 5 minutes. Add shrimp, simmer 3 minutes more.
  2. Drain in a large colander and discard lemons, bay leaf and garlic.
  3. Return stock pot to stove over medium heat. Melt butter and stir in remaining 2 tablespoons Old Bay. Add back potatoes, corn and shrimp and toss to combine. Garnish with parsley, then transfer to a large platter. Serve immediately.
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