Recipe: Shrimp Boil (Seafood Boil)

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	Users > AngelaG > Michael Chiarello''s "Casual Cooking" > Fish & Shellfish > Shrimp Boil (Seafood Boil)

Shrimp Boil (Seafood Boil)

1/4 cup		fennel seed
2 Tbs		black peppercorns
2 Tbs		coriander seed
1 Tbs		red pepper flakes
2		bay leaves
6 quarts		water
2		lemons, halved
1		head garlic, sliced through the equator but not all the way through
1 cup		dry white wine
1/2 cup		sea salt, preferably gray salt
8		small boiling potatoes
2		onions, unpeeled, ends removed
4		medium artichokes (no need to trim)
1 lb		jumbo shrimp in the shell
		Garnishes:
		Melted unsalted butter
		Sea salt, preferably gray salt
		Fennel Spice
		Hot-pepper sauce, or use our Peperoncino Piccante Chili "Paste"

Combine the fennel seed, peppercorns, coriander, pepper flakes, and bay leaves and tie in a cheesecloth bag. Put the bag in a large pot with the water, the lemon halves, the garlic, the wine, and the salt. Cover and bring to a simmer, then simmer for 10 minutes.

Add the potatoes, onions, and artichokes and simmer gently, covered, until they are tender. As they are done, remove them to a serving platter. The potatoes may take 20 minutes or more; the onions and artichokes will take 30 to 40 minutes.

After you have removed all the vegetables, add the shrimp. Cook just until they turn pink, about 3 minutes. Remove them with a slotted spoon to the serving platter.

Cut the onions in half. Cut the artichokes in half and scoop out and discard the chokes.

Serve the shrimp, potatoes, onions, and artichokes with shallow bowls of melted butter, sea salt, and Fennel Spice for dipping, and with jars of hot sauce.

Servings: 4

Recipe Type

Main Dish, Seafood

Recipe Source

For fifteen years, a seafood boil has been my Fourth of July tradition. It is a crowd pleaser, and it is as easy to do for twenty as for two. I spread butcher paper on the tables, put a variety of hot sauces out (my favorite is Crystal brand), plus bowls of melted butter, sea salt, and Fennel Spice. When the shrimp and vegetables are ready, I dump them directly onto the table. And when everyone has finished, we roll up the butcher paper and dive into the pool to rinse off.