South Carolina shrimp boil from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make (page 189) by America's Test Kitchen Editors

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Notes about this recipe

  • chawkins on March 07, 2021

    Very good. The addition of tomato paste seemed odd, but it was just a tiny dab and was not noticeable in the end result but probably added umami to the broth. I used Yukon golds because that was what I had on hand and more than doubled the amount of shrimp by weight because I used head-on shrimp. I increased the shrimp cooking and sitting times by a minute because they were bigger that those specified in the recipe and they were perfect.

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