{
  "id": "CAT01-R05",
  "slug": "cat01-r05-gulf-coast-shrimp-boil-with-corn-and-potatoes",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat01-r05-gulf-coast-shrimp-boil-with-corn-and-potatoes.html",
  "title": "Gulf Coast Shrimp Boil with Corn and Potatoes",
  "category": "Florida Seafood & Fish",
  "category_id": "CAT01",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 15,
  "cook_time_minutes": 30,
  "total_time_minutes": 45,
  "primary_cooking_method": "BOIL",
  "primary_food": "shrimp",
  "vegetarian": false,
  "allergens": [
    "shellfish",
    "milk"
  ],
  "ingredients": [
    "2 pounds raw shell-on shrimp",
    "1.5 pounds small red potatoes",
    "4 ears of corn, husked and cut in half",
    "16 cups water",
    "1/3 cup Old Bay-style seafood seasoning",
    "2 tablespoons salt",
    "1 yellow onion, quartered",
    "1 head of garlic, cut in half crosswise",
    "2 lemons, halved",
    "4 tablespoons butter, melted, for serving"
  ],
  "directions": [
    "Scrub the potatoes and lemons under running water. Keep the shrimp refrigerated until step 5.",
    "Fill the stockpot with the water. Add the seafood seasoning, salt, onion, and garlic. Squeeze the lemons into the pot and drop in the halves.",
    "Bring to a boil over high heat, about 10 minutes. Add the potatoes and boil 12 to 15 minutes until a knife slides in with a little resistance.",
    "Add the corn and boil 5 minutes.",
    "Stir in the shrimp, return to a boil, and cook 2 to 3 minutes until the shrimp turn pink, opaque, and firm. Shrimp should reach 145°F.",
    "Drain carefully through a colander or lift everything out with a slotted spoon. Spread on a sheet pan or platter.",
    "Drizzle with melted butter and sprinkle with a little extra seasoning if you like. Serve hot.",
    "Chill leftovers within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Cook shrimp until pink, opaque, and firm, or 145°F. Keep raw shrimp cold until it goes into the pot, and do not set cooked food on a tray that held raw shrimp. Scrub potatoes and lemons before cooking, and do not leave the spread sitting out longer than 2 hours (1 hour above 90°F).",
  "skill_taught": "Timing a one-pot boil so potatoes, corn, and shrimp all finish together.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}