To learn more, read "One-Pot Party: Shrimp Boil" in our National edition.
Recipe from the Tasting Table Test Kitchen
Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour and 5 minutes
Total Time: 1 hour and 20 minutes
8 whole cloves
6 ribs celery, roughly chopped
5 bay leaves
3 sprigs thyme
2 yellow onions, quartered
2 heads garlic, halved crosswise
2 lemons, halved
1 cup salt
3 tablespoons coriander seeds
2 tablespoons dill seeds
2 tablespoons mustard seeds
1½ tablespoons red pepper flakes
1½ tablespoons cayenne
1 tablespoon whole allspice
1 tablespoon whole black peppercorns
1 tablespoon sweet paprika
2 gallons water
4 pounds small red potatoes, washed
6 ears of corn, cut into 4-inch pieces
5 pounds unpeeled, head-on large shrimp
Melted butter, for serving
Cocktail sauce, for serving
Lemon wedges, for serving
1. Combine the cloves, celery, bay leaves, thyme, onions, garlic, lemons, salt, coriander, dill, mustard seeds, red pepper flakes, cayenne, allspice, peppercorns, paprika and water in a large pot and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the onions and celery are soft and the flavors have melded, about 40 minutes.
2. Add the potatoes to the broth and cook until almost tender, about 15 minutes. Add the corn and cook for another 6 minutes. Add the shrimp and cook, stirring occasionally, until the shrimp are just cooked through, about 4 minutes more.
3. Using a large slotted spoon, transfer the shrimp and vegetables to a large paper-lined surface. Serve with bowls of melted butter and cocktail sauce, lemon wedges and the reserved cooking liquid.