Lowcountry Seafood Boil

This one-pot seafood stew is best served outdoors on a paper-lined picnic table, making it easier to eat the meal with your hands. Use your favorite seafood seasoning to customize the flavor of the dish. Photo by Amanda Rosenblatt.

Serves 4

Ingredients

1 pound fresh shrimp, shells on

1 large onion, cut in half

5 cloves garlic

Juice of 3 limes, divided

2 bay leaves

1 (12-ounce) can IPA or other citrus-flavored beer, divided

3 medium new potatoes, red or yellow, cut in quarters

4 ears corn, shucked

12 fresh clams

1 pound blue crabs

Seafood seasoning, to taste

Fresh ground black pepper and salt, to taste

8 tablespoons butter

Crushed red pepper flakes, to taste

1 bunch fresh parsley, chopped

Fresh lemon or lime wedges

Instructions

Rinse all seafood. Peel shrimp and save shells.

In a large stock pot, add shrimp shells, ½ onion, 2 cloves crushed garlic, juice of 1 lime, bay leaves and ½ can IPA. Simmer for 30-40 minutes. Remove shells, onion, garlic and bay leaves from pot. Add potatoes, corn, ½ onion, 2 cloves garlic, the remaining IPA beer and seafood seasoning. Boil for 20-30 minutes. Add shrimp, crabs and clams and cook for 10-12 minutes.

To make dipping sauce: Melt butter with 1 clove minced garlic, crushed red pepper flakes, parsley and remaining lime juice in a medium saucepan.

Serve with lemon or lime wedges and dipping sauce on the side.