NO-FRILLS SHRIMP BOIL WITH CORN AND POTATOES

No-Frills Shrimp Boil with Corn and Potatoes image

Provided by Andrew Knowlton

Yield 6 servings

Number Of Ingredients 7

2 pounds small red-skinned potatoes
1/4 cup Zatarain's Crawfish, Shrimp & Crab Boil or Old Bay Seasoning, plus more for serving
Kosher salt
2 lemons, divided
4 ears of corn, husked, each ear cut crosswise into quarters
2 pounds shell-on large shrimp, cut along back of shell, deveined
Olive oil (for drizzling)

Steps:

Combine potatoes, 1/4 cup Zatarain's, several large pinches of salt, and 5 quarts water in a large stockpot. Cut 1 lemon in half crosswise and squeeze juice into pot, then toss in halves. Bring to a boil, reduce heat, and simmer, uncovered, until potatoes are fork-tender, 20-25 minutes.
Add corn to pot; increase heat to high and bring liquid back to a boil. Add shrimp, cover pot, and turn off heat. Poach shrimp until just cooked through, about 2 minutes. Immediately pour entire contents of pot into a large colander to drain, then spread out corn, potatoes, and shrimp on a large rimmed baking sheet or sheets of newspaper; discard lemon halves. Sprinkle with more Zatarain's and drizzle with oil. Cut remaining lemon into wedges and serve alongside for squeezing over.