During the summer months, I tend to make a ton of seafood dinners. My kids crave it just as much as I do, so this past week I tried a shrimp boil which turned out to be the ultimate hit and will now be in constant rotation these next weeks of summer.
This recipe is super easy to make and is perfect for outdoor gatherings because it takes little time to prepare and I promise your guests will be asking you for the recipe. I’m hoping you enjoy it as much as we do! Quick tip, next time I plan to add potatoes and corn into the boil, I just didn’t have them in the house, so I made this with a salad.
2 stalks celery
3 cloves garlic
2 bottles/cans of beer, I used Guinness (you’ll want a dark beer)
2 cups water
3 tablespoons Old Bay seasoning
1/2 tablespoon black peppercorns
3 bay leaves
2 pounds shrimp – (I used peeled deveined shrimp, but you can use shell on as well)
3 lemons, halved
4 red potatoes quartered (optional)
4 ears of corn – cut into third (optional)
Salt/Pepper to taste
1. In a large pot, add all ingredients (except shrimp) and bring to a boil. Reduce the heat to and simmer, covered, for 5-8 minutes. You’ll see the broth starting to change consistency.
2. Bring back up to a full boil, add the shrimp and cook for about 3-4 minutes, or until the shrimp are opaque and cooked through (cooking time will vary depending on the size of the shrimp). Stir occasionally during cooking.
3. Remove bay leaves and transfer the shrimp from the pot to a large serving bowl. Spoon some of the cooking liquid over the top and add the lemon wedges over the shrimp. Enjoy!