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TALK ABOUT FEEDING A CROWD.
A shrimp boil is a surefire way to bring smiles to the table.
Make sure you have a big enough pot and a large bowl to toss everything in at the end. A shrimp boil is an experience that brings people together like no other, as everyone collectively peels and eats shrimp. We’ve enjoyed this at Tamron’s place in the Hamptons and at our apartments in the city.
There is no wrong place for it. Don’t forget the napkins and damp towels… or just point people to the nearest sink.
4 quarts water
1/3 cup seafood seasoning, such as Old Bay, plus more to serve
2 tablespoons hot sauce, such as Tabasco, plus more to serve
1 onion, peeled and cut in quarters
1 head garlic, halved across the equator
maintain a rapid simmer. Simmer
2 lemons, 1 halved, 1 cut in wedges
15 sprigs thyme
3 bay leaves, Turkish preferred
1 tablespoon kosher salt
1½ pounds small red bliss potatoes
2 12-ounce packages andouille
sausage and return to a simmer.
sausage, cut into 2-inch pieces
Cook until the sausage is warmed
4 ears of corn, shucked and each cob cut in half
2 pounds large shrimp, in the shell
1 stick (8 tablespoons) unsalted butter
½ cup chopped Italian parsley
bright pink and opaque all the way
Crusty bread, to serve
Add the water to at least an 8-quart stockpot (or larger if you have it).
To the water, add the seasoning, hot sauce, onion, garlic, halved lemons thyme, bay leaves, and salt.
Place over medium-high heat and bring to a boil. Reduce the heat to maintain a rapid simmer.
Simmer for 5 minutes to allow the flavors to marry.
To the simmering broth, add the potatoes. Cook until just about tender, 12 to 15 minutes.
Add the sausage and return to a simmer. Cook until the sausage is warmed through and is flavoring the broth, another 3 minutes.
Add the corn and cook until crisp tender, another 3 minutes.
Finally stir in the shrimp, cover, and cook until bright pink and opaque all the way through, about 2 minutes.
Place the butter in a large bowl. Using a spider or a large slotted spoon, remove the shrimp, corn, sausage, and potatoes from the broth and add them to the large bowl.
Add ½ cup of the broth from the pot and toss everything to combine and coat in the butter.
Serve sprinkled with more seafood seasoning, scattered with lemon wedges, and topped with the chopped parsley.
Don’t forget the bread to sop up the sauce. Feel free to offer more broth for dipping.