One-pot seafood boil
A simple seafood-and-sausage boil is good for a party
- 2 medium onions, quartered from stem to root
- 4 garlic cloves, smashed
- 1/2 cup seafood seasoning, such as Old Bay
- 1 lemon, halved
- 2 pounds small red potatoes, scrubbed
- 2 pounds kielbasa, cut into 16 pieces
- 8 ears corn, husked and broken in half
- 2 pounds (21 to 25 count) shrimp, unpeeled (use wild shrimp, if possible)
- Lemon wedges and melted butter, to serve
Pour 3 quarts of water into a large, heavy-duty roasting pan set over two burners or into a large kettle, such as a lobster or crab pot. Add onions, garlic, seafood seasoning (yes, 1/2 cup is the correct amount) and salt to taste. Squeeze lemon juice into the stock, then toss lemon halves into the pan or pot.
Bring to a boil over medium-high heat. Add potatoes and kielbasa; return to a boil. Cover pan with foil or partially cover pot with lid. Reduce heat and simmer, cooking until potatoes are just tender, 20 minutes.
Add corn; increase heat to medium-high and cook, covered, until tender, about 5 minutes longer. Stir shrimp into hot broth; let stand, covered, until they are just cooked, about 2 minutes longer.
Serve seafood, sausage and veggies on one or two large platters, with lemon wedges and small bowls of melted butter for dipping.