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Shrimp Boil with Green Olives and Lemon

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Hands-on time 15 mins
Total time 55 mins

Makes 6 to 8 servings

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


  • 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
  • Shrimp Spice Mix
  • Classic Cocktail Sauce
  • White Cocktail Sauce
  • Lemon wedges

How to Make It

  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.