Barrington Software Incorporated

 


Shrimp Boil With Corn and Potatoes

Cookbook MarthaStewart

Category Name Fish and Shellfish

Servings 8 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

2 lemons, halved

2 Medium onions, halved

4 garlic cloves, smashed

with the flat side of

a large knife blade

Coarse salt

Spice Bundle or 1

packet

3 Pound(s) medium red

potatoes, scrubbed

8 ears fresh corn, shucked

and broken in half

3 Pound(s) unshelled large

shrimp, tail on

1 Cup(s) (2 sticks) melted

butter Hot sauce

Method

1. Bring 5 quarts of water to a boil in a 10- to 12-quart pot. Squeeze lemon juice into

water, then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to

a simmer; cover, and cook 10 minutes.


2. Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered, until

potatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes

more.


3. Remove from heat. Stir in shrimp, submerging them completely. Cover, and let

stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a

glass measuring cup; drain the rest in a large colander, discarding liquid.

8/25/2004 1:25:02 PM Page 1 of 2 Shrimp Boil With Corn and Potatoes
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