SUMMER SHRIMP BOIL

Summer Shrimp Boil image

Provided by Nancy Fuller

Time 55m

Yield 10 servings

Number Of Ingredients 22

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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

Steps:

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.
Preheat the oven to 375 degrees F.
Add the butter and garlic to a small saucepan and cook over medium-high heat until the butter melts. Slice the baguette in half both vertically and horizontally, and place on a baking sheet. Pour the garlic butter over each piece of bread, season with salt and pepper, and place in the oven until the bread is golden brown, 10 minutes. Cool, slice and serve.