Delicious, easy, and feeds a crowd – a Gulf Islands shrimp boil might just be the perfect, no fuss special occasion meal. You won’t need fancy dishes or silver utensils for this dish – this, friends, is a paper plates and paper napkins meal! Stuck in a polar vortex and need a mood boost? Put your heavy coat away and fish out your flip flops. Turn on some island music, slather on some coconut lotion, close your drapes and pretend it’s summertime while you enjoy this dish. Winter really will end, eventually.
Ingredients (Serves 6; recipe halves easily)
8 cups water
3 chicken bouillon cubes
1 teaspoon steak seasoning mix (or Old Bay)
1 1/2 pounds baby red potatoes
12 mini cobs of sweet corn (frozen is fine)
2 small zucchini, sliced 3/4 inch thick
3 pounds fresh Gulf shrimp (unpeeled or peeled, it’s up to you – also, frozen and thawed raw shrimp will work fine)
1/2 cup butter, melted
1 tablespoon Sriracha
1 lemon, sliced into wedges
Step 1) Bring water, bouillon cubes, and steak seasoning (or Old Bay) to a boil in a large pot.
Step 2) Add potatoes, whole, to boiling water and boil for 10 minutes.
Step 3) After 10 minutes, add frozen corn cobs to boiling water. Boil for an additional 5 minutes (if corn is thawed, boil for only 2 minutes).
Step 4) After 5 minutes (or 2 minutes if corn was thawed), add shrimp and zucchini. Boil for an additional 3 minutes, or until shrimp have lost their opaque color and have turned completely pink.
Step 5) Remove pot from heat and carefully drain off liquid. Tip pot over a LARGE serving platter (a large turkey platter or jelly roll pan works well for this) and spread out potatoes, corn, shrimp, and zucchini.
Step 6) Stir together melted butter and sriracha. Drizzle butter mixture over the platter.
Step 7) Squeeze lemon wedges over platter and then leave the lemon wedges on the platter.
Enjoy! Leftovers are delicious warm or cold.