Seafood Boil
A one-pot boil of shellfish and crustaceans with aromatics, potatoes, and corn in seasoned broth. Ingredients are cooked together, drained, and served hot with melted butter and condiments for dipping.
Ingredients
Method
Cut potatoes into bite-sized pieces (or halve baby potatoes). Halve corn cobs. Smash garlic cloves. Halve lemon.
Fill a large pot with water (or broth). Bring to a rolling boil over high heat.
Add onion halves, garlic, lemon halves, bay leaves, Old Bay seasoning, and salt. Stir to combine.
Add potatoes. Return to a boil and cook for 8–10 minutes until potatoes begin to soften.
Add corn and shellfish. Return to a boil and cook 5–8 minutes, until shellfish is cooked through (shells open for mussels/clams; flesh is opaque for shrimp; shells turn bright red for crab).
Drain in a colander. Transfer to a large serving platter or bowl.
Serve hot with melted butter, lemon wedges, and cocktail sauce on the side. Garnish with fresh parsley if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →