Shrimp Boil with Corn & Potatoes

Name: Shrimp Boil with Corn & Potatoes
Yield: 6–8 Servings
Cuisine: United States
Ingredients: Prepared tartar sauce or mayonnaise; 6–8 ears corn, shucked and halved; 4 lb (2 kg) head-on or 3 lb (1.5 kg) headless medium shrimp in the shell; 4 cloves garlic; 2 lb (1 kg) red-skinned potatoes; 1 lb (500 g) yellow onions, sliced; 1 lemon, quartered; Salt and freshly ground black peppercorns; 3 Tbsp Atlantic seafood seasoning blend such as Old Bay, plus more for sprinkling; ⅓ cup (3 fl oz/80 ml) cider vinegar

Preparation info

6–8
Servings

Difficulty
Easy

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

Cooks in the Mid-Atlantic states use a proprietary blend of spices and herbs, (commercially available as Old Bay seasoning) with abandon on all manner of shellfish native to the region. Like in other parts of the world, some households blend their own mixture to suit their familial tastes.

Ingredients

⅓ cup (3 fl oz/80 ml) cider vinegar
3

Americas
United States
Fish course
Pescatarian
Gluten-free

Method

Add 8 qt (8 l) water to a large nonreactive stockpot, making sure water does not fill pot more than two-thirds full. Add vinegar, seafood seasoning, 3