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Shrimp Boil

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Makes 4 servings 1x

Time 30 minutes

Sure, leftovers are great for the next day’s lunch. But what if tonight’s meal ended up as tomorrow’s supper—yet in a totally new, unexpected way? This is “Dinner Tonight, Dinner Tomorrow,” a monthly series that we hope you find as useful as we do.

Units Scale

Ingredients

  • One 12-ounce bottle beer, or 1 1/2 cups water
  • 1 1/2 pounds waxy potatoes, cut into 2-inch chunks
  • 1 large onion, cut into chunks
  • 1 head garlic, halved horizontally
  • 4 bay leaves
  • 2 tablespoons black peppercorns
  • 1/2 teaspoon cayenne
  • 1–2 tablespoons, total, of additional spices including mustard seed, coriander, dill seed, red pepper flakes (optional)
  • Salt
  • 1 1/2 pounds whole large shrimp (frozen are fine)
  • 4 ears corn, husked and broken in half
  • Tabasco sauce or other hot sauce
  • Lemon wedges

Instructions

  1. Put the beer (or 1 1/2 cups water) in a large pot with 8 cups water. Add the potatoes, onion, garlic, bay leaves, peppercorns, cayenne, and a couple of big pinches of salt and bring to a boil. Adjust the heat so the liquid bubbles steadily and cook, stirring occasionally, until the potatoes are tender around the outsides but not quite done at the centers, 10 to 15 minutes.
  2. Add the shrimp and corn and return the liquid to a boil. Immediately turn off the heat, cover, and let the pot sit until the shrimp are pink and opaque and the potatoes are fork-tender, just a minute or 2. Drain through a strainer set over a large bowl, reserving at least half the cooking liquid for serving (preferably in a pitcher or gravy boat).
  3. Taste the shrimp and vegetables, and sprinkle with more salt if you like. Serve right away, passing the hot sauce, lemon wedges, and cooking liquid at the table. Peel and dip the shrimp in remoulade.

— Adapted from Dinner for Everyone