Shrimp Boil

Directions

1. 1
   Fill a large pot with 4 quarts of water.
2. 2
   Squeeze the lemon juice into the water and add the squeezed lemon halves.
3. 3
   Add the Old Bay, garlic and onion.
4. 4
   Tie the thyme sprigs together with kitchen twine and add to the pot.
5. 5
   Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.
6. 6
   Add the potatoes to the pot and cook until just tender, about 10 minutes.
7. 7
   Add the corn and cook 5 more minutes.
8. 8
   Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp.
9. 9
   Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes.
10. 10
    Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl.
11. 11
    Add the butter and about 1 cup broth to the bowl and toss until the butter is melted.
12. 12
    Transfer the shrimp and vegetables to a platter.
13. 13
    Serve with the remaining broth, lemon wedges and hot sauce, if desired.
14. 14
    Per serving: Calories 379; Fat 10 g (Saturated 5 g); Cholesterol 225 mg; Sodium 735 mg; Carbohydrate 41 g; Fiber 9 g; Protein 30 g
15. 15
    Photograph by Antonis Achilleos