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Celebrate the end of summer with a New Orleans-style shrimp boil. In this traditional one-pot dish, the shrimp, corn, and potatoes are cooked together in a broth flavored with dried bay leaves, allspice, coriander seeds, mustard seeds, dill seeds, and red pepper flakes.
Ingredients
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2 lemons, halved
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2 medium onions, halved
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4 garlic cloves, smashed with the flat side of a large knife blade
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Coarse salt
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3 pounds medium red potatoes, scrubbed
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8 ears fresh corn, shucked and broken in half
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3 pounds unshelled large shrimp, tail on
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Hot sauce
Directions
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Add spices to boiling water:
Bring 5 quarts of water to a boil in a 10- to 12-quart pot. Squeeze lemon juice into water, then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer; cover, and cook 10 minutes.
If you don't own a large enough pot, you can use two smaller pots to make this recipe. Just divide the ingredients in half, wrapping the spice mixture in two bundles.
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Boil potatoes and corn:
Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more.
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Cook shrimp and reserve broth:
Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes.
Ladle 2 cups of broth into a glass measuring cup; drain the rest in a large colander, discarding liquid.
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Make spicy butter:
In a small bowl, stir together melted butter and hot sauce to taste. Divide butter among small dishes or ramekins.
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Serve with reserved broth and spicy butter:
Divide reserved broth among small bowls for dipping. Transfer shrimp and vegetables to a large platter, and serve with spicy butter, if desired.
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