Shrimp Boil with Spicy Butter Sauce

Serves: 4 Shell the shrimp right at the table and then dunk each one into our positively addictive cayenne-spiced sauce. For tamer tastes, serve the shrimp with lemon wedges instead.


1 1/2 quarts water
1/4 cup vinegar
1/2 lemon, cut into thin slices
2 cloves garlic, smashed
5 tablespoons Old Bay Seasoning
1/2 teaspoon peppercorns
1 1/2 teaspoons salt
1 1/4 teaspoons cayenne
4 bay leaves, crumbled
2 pounds large shrimp, in their shells
1/2 pound unsalted butter
4 teaspoons Worcestershire sauce
2 teaspoons lemon juice

In a large pot, combine the water, vinegar, lemon slices, garlic, Old Bay Seasoning, peppercorns, 1/2 teaspoon of the salt, 1/4 teaspoon of the cayenne, and the bay leaves.

Cover and bring to a boil. Reduce the heat and simmer for 5 minutes.

Add the shrimp to the pot. Cover and bring back to a boil. Then continue boiling, partially covered, until the shrimp are just done, 1 to 2 minutes. Drain.

In a small stainless-steel saucepan, melt the butter. Remove the pan from the heat and add the Worcestershire sauce, the lemon juice, and the remaining 1 teaspoon salt and 1 teaspoon cayenne.

Divide the sauce among four small bowls. Serve the shrimp with the butter dipping sauce.



Shrimp and Sausage Gumbo

2 tablespoons vegetable oil
1 red bell pepper, cut into 3/4-inch pieces
1 medium onion, coarsely chopped
1 celery rib, cut into 1/2-inch pieces
2 garlic cloves, very finely chopped
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper
1/2 pound andouille sausage or spicy kielbasa, halved lengthwise and sliced crosswise 1/2 inch thick
2 tablespoons all-purpose flour
4 cups chicken stock or canned low-sodium broth
2 thyme sprigs
3/4 pound shelled and deveined medium shrimp
1 scallion, thinly sliced
1 tablespoon finely chopped flat-leaf parsley

In a large saucepan, heat the vegetable oil until shimmering. Add the red bell pepper, chopped onion, celery, chopped garlic and cayenne. Season the vegetables with salt and pepper and cook them over moderately high heat until they are softened, about 2 minutes.

Add the sausage to the vegetables and cook, stirring occasionally, until lightly browned, about 5 minutes. Sprinkle the flour on top of the sausage and vegetables and stir until evenly coated.

Add the chicken stock and thyme sprigs and simmer over moderate heat for 10 minutes. Add the shrimp and scallion to the saucepan, season lightly with salt and simmer, stirring, until the shrimp are opaque and cooked through, about 2 minutes longer.

Discard the thyme sprigs. Stir the parsley into the gumbo and serve at once. Serve with Rice or crusty bread.