It doesn’t matter what time of the year you enjoy, there is going to be something special about it that really is an attraction for you, personally. For many of us, it is the food that is associated with that time of the year and summer is a clear winner in my book. Not only is the weather warm and the barbecue is fantastic, a shrimp boil is perhaps one of the best ways to enjoy it.
If you are somebody that loves this summer treat, this hot butter shrimp boil recipe is going to be right up your alley. It’s absolutely fantastic but the best part is, you don’t really have to wait until summer time to enjoy it.
Ingredients:
For 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 potatoes
4 ears corn, husked and snapped in half
1 1/4 pounds large shrimp, unpeeled
2 tablespoons unsalted butter
For hot butter sauce:
1/2 lb unsalted butter
4 teaspoons worcestershire sauce
2 teaspoons lemon juice
1 teaspoons salt
1 teaspoons cayenne
Directions:
For shrimp boil:
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.
For hot butter sauce:
In a small saucepan, melt the butter. Remove the pan from the heat and add the Worcestershire sauce, the lemon juice, and the remaining 1 teaspoon salt and 1 teaspoon cayenne. Divide the sauce among four small bowls. Serve the shrimp with the butter dipping sauce.