Shrimp Boil

We had a great time a few weeks ago celebrating our VIP wine club members—those that have been with us for 3 years or longer. We can’t express our appreciation enough! As a fun and easy way to serve a crowd, we had a classic Shrimp Boil. It’s a fun alternative to a basic BBQ, and with Spring and Summer coming in hot, we thought we would share our recipe. Enjoy! 

Pair with Del Rio Pinot Gris

Shrimp Boil

Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour and 5 minutes
Total Time: 1 hour and 20 minutes


8 Whole Cloves                                                                   6 ribs celery, roughly chopped
5 bay leaves                                                                         3 sprigs thyme
2 yellow onions, quartered                                                2 heads garlic, halved crosswise
2 lemons, halved                                                                 ¾ C salt
3 T coriander seeds                                                             2 T dill seeds
2 T mustard seeds                                                                1 ½ T cayenne pepper
1 T whole allspice                                                                1 T whole black peppercorns
1 T sweet paprika
2 gallons water
4 lbs small red potatoes, washed
6 ears of corn, cut into 4-inch pieces
5 lbs unpeeled, head on large shrimp
Melted butter, for serving
Cocktail sauce, for serving,
Lemon wedges, for serving



  1. Combine the cloves, celery, bay leaves, thyme, onions, garlic, lemons, salt, coriander, dill, mustard seeds, red pepper flakes, cayenne, allspice, peppercorns, paprika and water in a large pot and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the onions and celery are soft and the flavors have melded, about 40 minutes.
  2. Add the potatoes to the broth and cook until almost tender, about 15 minutes.  Add the corn and cook for another 6 minutes.  Add the shrimp and cook, stirring occasionally, until the shrimp are just cooked through, about 4 minutes.  They will turn pink.ccasionally, until the shrimp are just cooked through, about 4 minutes more.
  1. Using a large slotted spoon, transfer the shrimp and vegetables to a large paper-lined surface. Serve with bowls of melted butter and cocktail sauce, lemon wedges and the reserved cooking liquid.


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