16 Mar 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
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
- 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.
- 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.
- 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.