Shrimp Boil
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Averie Cooks · by Averie Sunshine★ 4.8 (11)

Shrimp Boil

NUTRITION · PER SERVING80M COOK
CAL 20%·PRO 64%
CARBS 23G23% OF CAL
3G FIBER16G OTHER4G TOTAL SUGAR
FAT 19G43% OF CAL
11G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A classic shrimp boil with sweet corn, potatoes, and tender shrimp served with horseradish butter. Succulent and aromatic, it's a one-pot meal perfect for a casual gathering.

mainamericanshellfish
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Nutrition & ingredients

Ingredients

serves 8
  • 3 quarts water
  • 24 ounces beer (use your favorite lighter/paler beer)
  • 2 large carrots (cut into large chunks)
  • 1 head garlic (cut in half so all the cloves are exposed)
  • 4 celery stalks (cut into large chunks)
  • 2 tablespoons prepared yellow or Dijon mustard
  • 1 tablespoon kosher salt (or to taste)
  • OR use 3 to 4 quarts store bought chicken or vegetable stock (I recommend reduced sodium)
  • 2 pounds large fresh shrimp
  • 1 to 1 1/2 pounds baby red potatoes (kept whole)
  • 2 to 3 ears of fresh sweet corn (cleaned; each ear cut into thirds (frozen and thawed corn on the cob may be substituted))
  • 12 tablespoons unsalted butter (1 1/2 sticks)
  • 1/2 cup stock (homemade, chicken, or vegetable)
  • 2 cloves garlic (finely minced or pressed)
  • 2 to 3 teaspoons prepared horseradish
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon kosher salt (or to taste)
  • 1 teaspoon freshly ground black pepper or red chili flakes (to taste)
  • fresh parsley (optional for garnishing)
  • fresh lemon wedges (for serving)
PREP
20M
SODIUM
2310MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.