Shrimp Boil with Lemon Brown Butter Sauce at home
- Yield 6
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Shrimp Boil with Lemon Brown Butter Sauce at home is a shrimp recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 16 cups water
- 1/2 cup Old Bay seasoning
- 1 white onion, peeled and halved
- 1 head of garlic, halved horizontally
- 1 lemon, quartered
- 1/2 cup salted butter, cut into tablespoon-sized pieces
- 1 large clove garlic, lightly smashed
- 2 tablespoons lemon juice
- 1 pound small red potatoes, cut into bite-sized pieces
- 3 ears corn, shucked and quartered
- 1 (14-ounce) package andouille or kielbasa sausage, cut into bite-sized pieces
- 1 1/2 pounds jumbo raw shrimp, peeled and deveined
- finely-chopped fresh parsley and extra lemon wedges, for serving
Method
Prep the broth. Mix the water, Old Bay, onion, garlic and lemon in a very large stockpot. Lid and bring to a boil.
Prep the brown butter. While that cooks, heat the butter and smashed garlic in a small sauté pan over a medium burner until melted. Continue cooking the butter, stirring continuously, until it begins to foam and the solids at the bottom turn golden brown and smell toasty and nutty. Immediately move the brown butter to a heatproof bowl. Tip in the lemon juice and stir to combine. Strain out and discard the smashed garlic clove.
Bring to a boil the potatoes. Tip in the potatoes to the boiling broth, cover and cook until almost tender, for about 10-15 minutes.
Bring to a boil the sausage and corn. Tip in the sausage and corn and cook for 3 minutes. Fish out and discard the garlic, onion and lemon wedges while they cook.
Bring to a boil the shrimp. Tip in the shrimp and cook for 2 minutes, or until they are pink and opaque and cooked through.
Strain. Take a spider strainer to immediately move the potatoes, corn, sausage and shrimp to a large sheet pan or serving dish. Spoon evenly with the prepared brown butter sauce and add a sprinkle of fresh parsley and extra Old Bay seasoning.
Plate Plate warm with extra lemon wedges, and enjoy!
