Spicy Boiled Shrimp, Corn & Potatoes with Parsley Butter

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    spicy boiled shrimp corn potatoes
    • Cook Time
    • Prep Time
    • 8Servings

    Ingredients

    • 4 pounds extra-large unpeeled shrimp
    • 1 can (12 oz.) lager beer
    • 3/4 cup Old Bay or Crab Boil seasoning, plus more for serving
    • 2 onions, quartered
    • 1 head garlic, halved crosswise, plus 1 small clove garlic, peeled
    • 4 lemons – 2 halved, 2 cut into wedges
    • 1 stick butter, at room temperature
    • 2 tablespoons chopped flat-leaf parsley
    • 2 pounds small red potatoes, halved
    • 8 ears of corn, husked and broken in half

    Preparation

    Using scissors or a small, sharp knife, cut through the shell along the rounded back of each shrimp; remove the vein. In a large pot, stir 4 quarts water, the beer and the Old Bay; season with salt. Add the onions and the halved garlic head. Squeeze in the juice from the 2 halved lemons, then add the lemon halves; bring to a rolling boil.

    Meanwhile, in a food processor, puree the butter, parsley and garlic clove to form a smooth paste. Transfer to a saucepan and heat over medium until the butter melts; season. Cover and keep warm.

    Add the potatoes to the large pot; cook until almost tender, about 12 minutes. Add the corn and cook until tender, about 5 minutes. Remove from the heat; add the shrimp and let stand, stirring occasionally, until the shrimp are just opaque in the center, about 3 minutes.

    Using a large slotted spoon, transfer the shrimp, potatoes, corn and garlic to a large platter (discard the onions and lemons); drizzle with the parsley butter. Serve with the lemon wedges and more Old Bay for sprinkling.