Classic Seafood Boil
Featuring tender shrimp, corn, potatoes and sausage in a spicy, beer-based broth, a seafood boil is the perfect one-pot meal for summer dinner parties. Our Test Kitchen chefs made a few upgrades to chef Vivian Howard’s recipe for a traditional Low Country-style shrimp boil by adding a mix of red and Yukon gold for color, chopped parsley for a burst of freshness, and grilled sourdough bread for soaking up all that delicious broth. This dish lends itself well to variations: You can use any sausage that you like, or swap the shrimp for mussels, clams, crawfish or a mix of your favorite shellfish. If using clams or mussels, check to make sure that the shells are completely open before serving.
Ingredients:
- 2 cups (16 fl. oz./500 ml) lager-style beer or water
- 1/2 cup (125 g) Old Bay Seasoning, or more to taste
- 1 lb. (500 g) kielbasa or other smoked sausage, sliced into 2-inch (5-cm) rounds
- 1 lb. (500 g) mix of red and Yukon gold potatoes, halved
- 4 ears of corn, quartered
- 1 lb. (500 g) large shrimp
- 3 Tbs. unsalted butter
- 2 Tbs. fresh lemon juice
- 1 tsp. kosher salt
- Fresh parsley leaves for garnish
- Grilled sourdough bread for serving
Directions:
Preheat an oven to 400°F (200°C).
In a large Dutch oven over high heat, stir together the beer and 1 Tbs. of the rub. When the liquid comes to a boil, add the sausage, potatoes and corn to the pot. Cover the pot and transfer to the oven. Cook until the potatoes are just tender, about 40 minutes, depending on the size and age of the potatoes.
Meanwhile, using a sharp paring knife or kitchen shears, cut along each shrimp’s shell above the vein line and remove the vein. Leave the shell and tail intact.
When the potatoes are tender, remove the pot from the oven and add the shrimp. Re-cover the pot and return to the oven for 5 minutes. Remove the pot from the oven and add the remaining 3 Tbs. rub, the butter, lemon juice and salt. Toss to coat all the ingredients. (You want some of the seasoning to drip down into the broth.) Transfer the contents of the pot to a rimmed serving platter, sprinkle everything with a little more of the rub and serve immediately. Serves 4.
Adapted by the Williams Sonoma Test Kitchen from a recipe by Vivian Howard, chef/owner of Chef & the Farmer
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