Big Boy Special Recipe

Seafood Boil

1. 1

   Prepare ingredients

   Rinse the shrimp under cold water and drain. If desired, devein the shrimp but leave shells on for more flavor. Wash the potatoes and leave skins on. Cut each corn ear in half. Halve the lemons and smash the garlic cloves lightly with the flat of a knife. Quarter the onion.

2. 2

   Bring seasoned broth to a boil

   In a large stockpot (at least 8 qt), add 6 quarts of water. Add 3 tablespoons kosher salt, 1 cup Old Bay (or seafood boil seasoning), smashed garlic cloves, quartered onion, 2 bay leaves and the halved lemons (cut side down). Bring the mixture to a rolling boil over high heat.

3. 3

   Cook potatoes

   Once boiling, add the 4 whole red potatoes. Reduce heat slightly so the pot maintains a steady boil and cook potatoes for 10–12 minutes, until a paring knife or fork slides into the center with slight resistance.

4. 4

   Add corn and sausage

   Add the 4 halved ears of corn and the 4 sausage links (cut into pieces if not already). Continue boiling for 6–8 minutes, until corn is tender and sausage is heated through.

5. 5

   Finish with shrimp

   Add the 2 lb of shrimp to the pot and cook for 2–3 minutes, until shrimp are pink and opaque and shells curl. Do not overcook; shrimp cook quickly.

6. 6

   Drain and season

   Turn off heat. Using a large slotted spoon or drain basket, transfer shrimp, corn, potatoes and sausage to a large serving tray or into a colander to drain. Reserve a cup of the cooking liquid if you want to thin melted butter or make a dipping sauce.

7. 7

   Butter sauce and finish

   In a small saucepan, melt 4 tablespoons unsalted butter with 1/2 cup of the reserved cooking liquid (or water) over low heat. Stir in 2 tablespoons chopped fresh parsley, 1 teaspoon black pepper and 1 teaspoon crushed red pepper flakes (optional). Spoon the melted butter mixture over the drained seafood and vegetables, then sprinkle an additional tablespoon of Old Bay over everything for extra seasoning. Squeeze the reserved lemon halves over the top.

8. 8

   Serve

   Serve immediately on a large platter or spread out over newspaper for a casual drop-style feast. Provide extra melted butter, lemon wedges and napkins. Leftovers: refrigerate in an airtight container up to 2 days; reheat gently to avoid overcooking shrimp.