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Easy Summer Entertaining

lime shrimp boil

Photo by Andrew Meade

It’s summertime—at least for those of us who are north of the equator—and that means group meals, fun gatherings and cooking that is a little more relaxed.

I’m a beach girl at heart, having spent my childhood growing up on an island in the Caribbean, in coastal Colombia and in the United States—and that eclectic upbringing has certainly given me different influences when it comes to summer food. But inspiration is easy when it comes to fun food in the sun!

Of course, it’s also grilling season, but if you don’t want to risk being rained out, boils are a great alternative for entertaining—and they’re make-ahead, no-fuss meals.

This specific boil is one of my go-tos when I’m feeling lazy but want to entertain and have fun without a lot of work. I’ve given my version some Latin heat, and it comes together beautifully with a big side salad, buckets of beer and delicious bread rolls. So far I’ve had no complaints!

Buen Provecho!

Lime Shrimp Boil

Makes 6 servings

Dipping Sauce:

1 cup mayonnaise (regular or light)
½ cup Dijon mustard
2 teaspoons honey
1 teaspoon Worcestershire sauce

4 cups store-bought seafood stock
2 cups water
1 medium yellow onion, cut into quarters
1 bunch cilantro sprigs, tied with kitchen twine
¼ cup fresh lime juice
4 garlic cloves, crushed under a knife and peeled
1 jalapeño, seeded and quartered
2 teaspoons Delicioso Adobo Seasoning
1 teaspoon kosher salt
1 bay leaf
1½ pounds red baby potatoes
¾ pound Andouille or pre-cooked Colombian sausage or other smoked sausage, cut into 2-inch lengths
2 ears fresh corn, husked and cut in thirds
1½ pounds jumbo shrimp, peeled and deveined
Lime wedges, for serving
¼ cup fresh cilantro, chopped
Hot red pepper sauce, for serving

1. To make the dipping sauce, combine the ingredients in a small bowl until blended. Cover with plastic wrap and refrigerate until ready to serve.

2. Bring the broth, water, onion, tied cilantro, lime juice, garlic, jalapeño, adobo seasoning, salt, and bay leaf to a boil in a large stockpot. Boil for 10 minutes.

3. Add the potatoes and cook until almost tender, about 15 minutes. Add the sausage and corn and cook until the potatoes are tender, about 10 minutes more. Remove from the heat and stir in the shrimp. Cover the pot and let stand 3 minutes, or until the shrimp turn pink. Discard the tied cilantro.

4. Using a slotted spoon or wire skimmer, transfer the potatoes, shrimp, sausage, and corn to a large platter and add the lime wedges. Sprinkle with the chopped cilantro. Ladle the broth into soup bowls. Spoon the dipping sauce into individual bowls. Serve the shrimp mixture hot, with the dipping sauce, with the dipping sauce and the hot sauce passed on the side.

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