Stovetop Shrimp Boil

We were fortunate enough to spend ten days along the picturesque coast of North Carolina earlier this summer. With white sand dunes surrounding the wavy ocean, it was a sight - and sound - not to be forgotten.

Inspired by our vacation, I came home and immediately began cooking more seafood. Easy lobster rolls and crispy fish tacos are now part of our dinner rotation, as is this simple stovetop shrimp boil.

If you're staying closer to home this summer, you may not hear the rush of beach waves, but you’re certain to hear the sound of hurried feet as your family clamours to the table for this eat-with-your-fingers-dinner that’s a party on the plate. Chopped potatoes, corn on the cob, cured sausage, and seasoned shrimp combine to make a mainland meal that rivals any coastal concoction. Served with soft baguette and a slick butter sauce for dipping, this meal was devoured by all of us, even those who thought they didn't like shrimp. 

I wouldn't hesitate to serve this to a crowd gathered around my table. In fact, I'll probably insist on it later this summer. Use the largest pot you have, and feel free to double or triple the quantities. Cover your outdoor table in newsprint, and keep rolls of paper towel close by for easy finger cleaning. 

Head here for the recipe, which is part of my monthly Eat Savvy column on Savvy Mom. 

Comments

[Aimee @ Simple Bites]

Looks perfect, Jan. We are already missing the seafood of Nova Scotia. I'll have to add this to the menu plan.

[Brooke M]

I made a half recipe of this last night, as a trial run for a Labor Day weekend picnic. Success! So easy and delicious. Thanks for the recipe.