Shrimp (head On) - Lunch Boil Recipe
Enjoy our 1/2 lb seafood boils for lunch with 1 corn & 1 potato, Monday - Friday, before 3pm! 1/2 lb of juicy shrimp (head on), cooked to perfection and tossed with one of our made-to-order Mr. & Mrs. Crab Special Sauces!
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Thoroughly rinse the shrimp under cold water, removing any debris. Husk the corn and cut it into halves or thirds, if desired. Scrub the potato under running water to remove any dirt.
- 2
Boil the Vegetables
Fill a large pot with water (enough to cover the corn and potato) and bring to a boil. Once boiling, add the potato and cook for about 10 minutes.
- 3
Add the Corn
After 10 minutes, add the corn to the boiling pot with the potato. Cook both for an additional 5 minutes or until the corn is tender.
- 4
Cook the Shrimp
Once the corn and potato are cooked, add the shrimp to the pot. Boil for 3-5 minutes, or until the shrimp turn pink and are cooked through.
- 5
- 6
Drain and Combine
Carefully drain the pot, then transfer the shrimp, corn, and potato to a large serving bowl. Pour the sauce over the top and toss to coat evenly.
- 7
Serve
Serve immediately while hot, garnished with additional lemon wedges or herbs if desired.
