We can't think of anything better to do during the warm days of summer than kicking back with our friends, family and a delicious Hot Butter Shrimp Boil!
- FOR THE SHRIMP BOIL
- 2 lemons, halved, plus wedges for serving
- 1/2 cup Old Bay Seasoning
- 8 cloves garlic
- 1 large red onion, quartered
- 6 sprigs fresh thyme
- 1 pound baby potatoes
- 4 ears corn, husked and cut in half
- 1 1/4 pounds large shrimp, peeled and deveined
- 2 tablespoons butter
- FOR THE HOT BUTTER SAUCE
- 1/2 pound butter
- 4 teaspoons Worcestershire sauce
- 2 teaspoons lemon juice
- 1 teaspoons cayenne pepper
- 1 teaspoons salt
1) Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add Old Bay seasoning, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.
2) Add potatoes to the pot and cook until just tender, about 10 minutes. Add corn and cook 5 more minutes.
3) Add shrimp to pot, cover and cook for 2 to 3 minutes, or until the shrimp curl and are just opaque.
4) Transfer shrimp and vegetables with a slotted spoon to a bowl. In either the same large pot, or another, add 1 cup of shrimp broth and 2 tablespoons butter. Stir until butter is melted. Add shrimp and vegetables to pot and mix. The shrimp is ready to go!
5) To make the hot butter sauce, add the butter to a small saucepan and melt. Remove the pan from heat and add Worcestershire sauce, lemon juice, cayenne pepper and salt. Mix until fully combined. Divide the sauce among four small bowls.
6) Serve shrimp with hot butter dipping sauce and enjoy!