Lowcountry Shrimp and Crab Boil with Spicy Cocktail Sauce

Name: Lowcountry Shrimp and Crab Boil with Spicy Cocktail Sauce
Yield: serves 10 to 12
Ingredients: 2 tablespoons olive oil; 1 Vidalia or other sweet onion, quartered; 8 garlic cloves, smashed; 2 quarts cold water; One 12-ounce beer; 2 tablespoons pickling spices (see Know-how, page 114); 2 teaspoons kosher salt, plus more to taste; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon ground cayenne pepper; 1 lemon, halved; 1 pound small new potatoes, such as Yukon Gold, Rose Blossom, or fingerling; 6 live blue crabs (optional); 5 pounds large shrimp, shells on; 1 pound spicy link sausage, such as andouille, chorizo, or linguiça, cut into 3-inch lengths; 6 ears corn, shucked and halved; 2 tomatoes, cored and chopped; 6 sprigs fresh thyme; 6 sprigs fresh marjoram or oregano; 1 cup fresh basil leaves, cut into thin strips; Freshly ground black pepper; Spicy Cocktail Sauce (page 283); Crusty Garlic Bread (recipe follows), for dipping

December 14, 2011

With blue crabs, sausage, corn on the cob, and tender new potatoes, this lowcountry-inspired shrimp boil makes for a rustic and utterly delicious spread that is just the thing for impromptu summertime gatherings. I sometimes serve it in individual tins or buckets, but that’s about as refined as I ever get with this low-key dish, which is best eaten right out of the bucket or from a big pile on the table, with a crowd of friends, and always with your fingers.

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