06/25/2024
Classic Seafood Boil With Lemon-Butter
Ingredients
Shrimp boil:
2 lemons, quartered
2 bay leaves
3 Tbsp. Diamond Crystal or 1½ Tbsp. Morton kosher salt
2 Tbsp. whole black peppercorns
½–¾ cup crab and shrimp boil seasoning, such as Old Bay, or 4 (3-oz.) bags Zatarain’s Crawfish, Shrimp, and Crab Boil
4 lb. small new potatoes (about 1½" in diameter) or larger potatoes cut into 1½" pieces
2 lb. smoked pork sausage (about 4 links), such as kielbasa, cut into 2" pieces
2 sweet or yellow onions, peeled, quartered
8 ears of corn, shucked, cut in half
4 lb. large shell-on shrimp (31–35 count; preferably wild-caught), deveined
Sauce and assembly:
¼ cup (½ stick) unsalted butter (optional)
2 Tbsp. (or more) fresh lemon juice (optional)
Louisiana-style hot sauce, such as Crystal (to taste; optional)
Classic Cocktail Sauce, crab and shrimp boil seasoning (to taste), and lemon wedges (for serving)
Special Equipment
A large stockpot (at least 12-qt.), preferably with a perforated insert, or 2 large (at least 6-qt.) pots
Preparation
1. Shrimp boil:
Step 1
Fill a large stockpot with 6 quarts water (if using 2 pots, divide ingredients and water between them). Add 2 lemons, quartered, 2 bay leaves, 3 Tbsp. Diamond Crystal or 1½ Tbsp. Morton kosher salt, 2 Tbsp. whole black peppercorns, and ½ cup crab and shrimp boil seasoning, cover, and bring to a boil. Add 4 lb. small new potatoes (about 1½" in diameter), return to a boil, and cook 7 minutes. Add 2 lb. smoked pork sausage (about 4 links), cut into 2" pieces, and 2 sweet or yellow onions, peeled, quartered, return to a boil, and cook 5 minutes. Add 8 ears of corn, shucked, cut in half, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
Step 2
Add 4 lb. large shell-on shrimp (31–35 count; preferably wild-caught), deveined, and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
2. Sauce and assembly:
Step 3
If making the lemon-butter sauce, melt ¼ cup (½ stick) unsalted butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in 2 Tbsp. fresh lemon juice and Louisiana-style hot sauce (if using). Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
Step 4
Serve shrimp boil on a newspaper-lined table or large platters. Dust with more crab and shrimp boil seasoning, if desired. Serve with Classic Cocktail Sauce and lemon-butter sauce (if using) alongside, plus lemon wedges for squeezing.
