The perfect summer beach dinner is a quick and easy shrimp boil. The secret to this recipe is freshly caught shrimp. If you have that then the rest is easy. To set a festive mood, serve the food on brightly colored platters. For quick and easy clean-up line your table with newspaper and then just throw the shells in the middle as you eat. When dinner is over you can remove your place settings and roll the newspaper to the middle for easy clean up. Kids will love the newspaper “tablecloth” and the fact that they are invited to be messy. Grownups will love the casual ambiance.
Boiled corn, baked potatoes and cole slaw are the perfect accompaniments to the meal. Don’t forget ice cold beer and fresh lemonade for the kids.
Easy Shrimp Boil
- 2 lemons, halved, plus wedges for serving
- 1/2 cup Old Bay Seasoning
- 8 cloves garlic, smashed
- 1 large red onion, quartered
- 6 sprigs fresh thyme
- 1 pound baby red potatoes
- 4 ears corn, husked and snapped in half
- 1 1/4 pounds large shrimp, unpeeled
- 2 tablespoons unsalted butter
- Hot sauce, for serving (optional)
Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine
and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.
Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes.
Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes.
Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.
Recipe from the Food Network.