Seafood Boil with Shrimp, Corn, Potatoes and Eggs

Instructions

Step 1 Fill a large pot with water and bring it to a boil.
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Step 2 Add the potatoes to the boiling water and cook for about 10 minutes until they begin to soften.
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Step 3 Add the eggs to the pot and continue boiling for another 7–8 minutes.
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Step 4 Add the corn pieces and cook for 5 minutes until tender.
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Step 5 Finally add the shrimp and cook for 2–3 minutes until they turn pink and fully cooked.
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Step 6 Drain everything and set aside.
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Step 7 In a large skillet melt butter with olive oil over medium heat.
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Step 8 Add minced garlic and cook for about 30 seconds until fragrant.
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Step 9 Stir in Old Bay seasoning, paprika, cayenne pepper, salt, black pepper, and onion powder.
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Step 10 Add the cooked shrimp, potatoes, corn, and peeled eggs into the skillet and toss well to coat in the garlic butter sauce.
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Step 11 Squeeze fresh lemon juice over the seafood boil and sprinkle chopped parsley on top.
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Step 12 Serve immediately while hot.

Storage and Reheating Tips

Store leftover seafood boil in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat with a small amount of butter or water to keep everything moist. Avoid overcooking the shrimp when reheating to prevent it from becoming tough.