Shrimp Boil with Green Olives and Lemon

Southern Living
sl-Shrimp Boil with Green Olives and Lemon Image

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

The simmering liquid is packed with flavor, which transfers nicely to the shrimp.

Makes 6 to 8 servings


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2 medium-size yellow onions, chopped
3 celery ribs, chopped
4 garlic cloves
4 bay leaves
8 black peppercorns
2 dried chile peppers
3 lemons, sliced
6 fresh flat-leaf parsley sprigs
6 fresh thyme sprigs
1/4 cup kosher salt
3 pounds medium-size raw shrimp
1 1/2 cups pitted Spanish olives
Lemon wedges


Hands-on: 15 Minutes
Total: 55 Minutes

1. Bring first 10 ingredients and 4 qt. water to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low; cover and simmer 20 minutes.

2. Add shrimp to Dutch oven. Increase heat to high, and return to a simmer. Add Spanish olives. Remove from heat, and cover with a tight-fitting lid. Let stand 5 minutes.

3. Drain shrimp and olives, discarding remaining solids. Place shrimp-and-olive mixture in a jelly-roll pan, and sprinkle with Shrimp Spice Mix. Serve immediately with cocktail sauces and lemon wedges, or chill 15 to 20 minutes or until cold.

Created date

May 2015