Bayou Spicy Boiled Shrimp—A Southern Staple.

Name: Bayou Spicy Boiled Shrimp—A Southern Staple.
Yield: serves 4 for dinner, 12 as hors d¿oeuvres.
Ingredients: 12 cups water; One 3-ounce bag Zatarain’s Shrimp and Crab Boil or other seafood seasoning; 1 tablespoon salt; 1/2 teaspoon cayenne pepper (optional); Juice of 2 lemons; 4 pounds shrimp in the shells

January 24, 2012

Cooks' Note

Use any size shrimp, and serve them any way you like—warm or chilled, peeled or not, plain or with some Remoulade Sauce (page 323). In New Orleans, we like to boil our shrimp with the heads on, but this variety is hard to find in many other parts of the country. If you do cook heads-on shrimp, increase the amount of salt used to 3 tablespoons and the amount of cayenne pepper, if you add it, to 1 teaspoon.

Recipe notes

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.