Recipes | One-Pot Shrimp Boil with Ontario Potatoes
One-Pot Shrimp Boil with Ontario Potatoes
Looking for a delicious meal that is fast, healthy, colourful and uses just one pot? Look no further. You and your family will certainly enjoy the flavour combinations of chive, parsley and basil, which compliment the corn and shrimp perfectly.
Ingredients
Servings
For the Shrimp Boil:
- 8 Cups Water
- 4 Shallots, Halved
- 4 Cloves Garlic
- 1/2 Lemon
- 6 Thyme Sprigs
- 4 Bay Leaves
- 2 Tsp. Salt
- 1/2 Tsp. Whole Peppercorns
- 1 Lb. Ontario Baby New Potatoes
- 4 Ears Ontario Corn, Husks and Silks Removed, Cut into 2-Inch Pieces
- 2 Lb. Jumbo Shrimp
- 2 Tbsp. Chopped Fresh Parsley
- Lemon Wedges
- Hot Sauce
For the Herbed Butter:
- 1/2 Cup Hot Clarified Butter
- 1 Tbsp. Finely Chopped Fresh Chives
- 1 Tbsp. Finely Chopped Fresh Parsley
- 1 Tbsp. Finely Chopped Fresh Basil
- 1 Clove Garlic, Minced
- 1 Tsp. Finely Grated Lemon Zest
- 1/4 Tsp. Salt
- 1/4 Tsp. Freshly Ground Black Pepper
Instructions
Step 1
Shrimp Boil: Place the water, shallots, garlic, lemon, thyme, bay leaves, salt and peppercorns in a large saucepan set over medium-high heat. Bring to a boil.Step 2
Add the potatoes and return to a gentle boil over medium heat. Cook for 8 to 10 minutes. Add the corn and cook for 5 to 7 minutes or until both potatoes and corn are tender. Stir in the shrimp and cook for 2 to 3 minutes or until they’re pink. Drain well.Step 3
Arrange on platter with lemon wedges. Serve with Herbed Butter and hot sauce.Step 4
Herbed Butter: Meanwhile, stir the hot clarified butter with the chives, parsley, basil, garlic, lemon zest and salt and pepper.
Tips:
- Add smoked chorizo sausage or kielbasa for a heartier shrimp boil.
- To clarify butter, slowly melt 2/3 cup salted butter in a small saucepan set over low heat. Skim the foam from the top. Slow pour into a container and discard the milky solids on the bottom of the saucepan.
