Shrimp Boil with Corn and Potatoes

Enjoy a savory shrimp boil featuring tender corn and soft potatoes, perfect for a casual outdoor gathering.

Ingredients

• 1 pound shrimp, deveined and shell-on
• 4 ears of corn, cut into thirds
• 1 pound baby potatoes
• 2 tablespoons Old Bay seasoning
• 2 tablespoons butter
• 1 lemon, cut into wedges
• 4 cups water
• 1 onion, quartered

Instructions

1. Fill a large 8-quart stock pot with 4 cups of water and bring it to a boil.
2. Add the onion, potatoes, and Old Bay seasoning to the pot. Cover and cook for 10 minutes.
3. Add the corn to the pot and cook for another 10 minutes until the potatoes are tender.
4. Reduce the heat to medium and add the shrimp to the pot. Cook for 3-4 minutes until the shrimp are pink and opaque.
5. Drain the water from the pot, remove all the ingredients and place them on a large serving platter.
6. Melt the butter and drizzle it over the shrimp, corn, and potatoes.
7. Serve immediately with lemon wedges on the side for squeezing.

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