Summer Shrimp Boil

By jenlin

Ingredients

• 2 cups dry white wine
• 2 whole heads garlic, tops sliced off
• 1 onion, quartered
• 8 sprigs thyme
• 4 bay leaves
• 1 tablespoon coriander seeds
• 1 tablespoon mustard seeds
• 1 tablespoon ground black pepper
• 1 tablespoon kosher salt
• 2 pounds small red potatoes
• 6 ears corn, shucked and cut in half
• 2 pounds smoked sausage, cut into 2-inch pieces
• 2 dozen littleneck clams
• 2 pounds large shrimp, shell-on
• 4 tablespoons (1/2 stick) unsalted butter
• 2 tablespoons chopped fresh parsley
• 2 lemons, cut into wedges
• Garlic Bread, for serving, recipe follows
• 1 stick (8 tablespoons) unsalted butter
• 5 cloves garlic, peeled and minced
• 1 French baguette
• Kosher salt and freshly ground black pepper

Details

Servings 10
Preparation time 25mins
Cooking time 55mins
Adapted from foodnetwork.com

Preparation

Step 1

In a 12-quart stockpot, combine 2 cups water and the white wine, garlic, onion, thyme, bay leaves, coriander seeds, mustard seeds, pepper, salt and red potatoes. Bring to a boil over medium heat, then cover the pot and cook for 10 minutes.

Add the corn and sausage to the pot, cover and cook for another 10 minutes. Add the clams, cover and cook for another 2 minutes. Add shrimp and cook until just cooked through, another 3 to 5 minutes.

Add the butter, parsley and lemon wedges to the pot. Cook, covered, for another 2 minutes. Pour the shrimp boil out onto newspaper and serve with garlic bread.