Stovetop Shrimp Boil

INGREDIENTS

Juice and rinds of 2 lemons

1/4 c. plus 2 tbsp. Old Bay seasoning, divided

kosher salt

Freshly ground black pepper

1 bay leaf

1 garlic head, cut in half

1 1/2 lb. baby potatoes, large potatoes cut in half

3 ears corn, husked and cut into 1″ rounds

1 1/2 lb. medium shrimp, peeled and deveined

4 tbsp. salted butter, cut into pats

1/4 c. chopped fresh parsley

1. Fill a large stock pot with water until three-fourths full. Add lemon juice and rinds, 1/4 cup Old Bay seasoning, salt, pepper, bay leaf and garlic; stir together and add potatoes. Bring to a boil and simmer for 8 to 10 minutes, then add corn and simmer for 5 minutes. Add shrimp, simmer 3 minutes more.
2. Drain in a large colander and discard lemons, bay leaf and garlic.
3. Return stock pot to stove over medium heat. Melt butter and stir in remaining 2 tablespoons Old Bay. Add back potatoes, corn and shrimp and toss to combine. Garnish with parsley, then transfer to a large platter. Serve immediately.