Caribbean Holiday Seafood Boil with Prawns, Crab and Corn

• 800 g Mixed baby potatoes
• 4 pieces Fresh corn on the cob
• 6 cloves Garlic
• 6 sprigs Fresh thyme
• 2 pieces Bay leaves
• 1 tsp Allspice
• 2 tsp Smoked paprika
• 1 piece Habanero pepper, ripe
• 600 g Prawns, raw
• 300 g Crab meat, cooked
• 120 g Unsalted butter
• 2 pieces Lime

1. Scrub the potatoes. Cut each corn cob into 3 to 4 pieces, then lightly crush the garlic cloves with the side of a knife.
2. Fill a large stockpot with water and bring to the boil. Add the potatoes, corn, thyme, bay leaves, allspice, smoked paprika and the habanero, then reduce to a lively simmer.
3. Simmer for 15 to 18 minutes, or until the potatoes are just tender when pierced with a knife. Keep the broth at a steady simmer so the corn stays sweet and the spices infuse.
4. Add the prawns and cook for 2 to 3 minutes, just until pink and opaque. Stir in the crab meat for 1 minute to warm through, then remove the pot from the heat.
5. Using tongs, lift the seafood, potatoes and corn into a colander to drain well, discarding the thyme sprigs, bay leaves and habanero. Return everything to the warm pot off the heat.
6. Melt the butter in the pot with the crushed garlic over low heat for 1 to 2 minutes, just until fragrant. Finely grate in the zest of 1 lime, then squeeze in the juice of both limes and toss to coat.
7. Serve straight from the pot while hot, spooning over any garlic butter left at the bottom. If you want more heat, slice the habanero and add a little to each serving.

Made this recipe? Rate it — a comment is optional.