Hunter Lewis is the editor-in-chief of Food & Wine. Prior to his time at Food & Wine, Hunter worked for Cooking Light, Southern Living. Like "barbecue,""shrimp boil" is both a noun and a verb, a ...

I’m talking shrimp, corn, potatoes, and smoky sausage dumped straight onto a newspaper-lined table while everyone rolls up ...

Bring 2 quarts water to a boil in a large saucepan. Add bay leaves, sugar, and 2 tablespoons salt, stirring until sugar and salt have dissolved. Stir in shrimp, cover, and remove from heat. Let stand ...

But if you get a little bit deeper, down into Louisiana, it's all about the Cajun seafood boil. Also known as a shrimp boil, this tradition has been around for a long time. It potentially dates ...

For years, I poached or boiled shrimp for shrimp cocktails, which many recipes call for. It was the same routine: Bring a pot of water to a boil, salt, and add the shrimp. Cook for maybe 5 minutes.

The air is filled with aroma of seafood bathing in shrimp and crab boil to whet our taste buds. Shrimp and crab boil is a strong and unique flavor, which my mom would use to cook not just seafood ...

Consider this your permission to go big this weekend. By Sam Sifton Samin Nosrat’s Cajun shrimp boil.Credit...Gentl and Hyers for The New York Times. Food stylist: Frances Boswell. Prop stylist ...

Grate zest from 1 lemon to measure 2 teaspoons. Set grated zest aside. Cut zested lemon and remaining lemon into quarters; set aside. Melt butter in a small saucepan over low. Stir in Cajun ...

seafood seasoning and beer to a boil. Add potatoes. Cook over high heat for 8 minutes. Add smoked sausage and corn and continue to cook for another 3 to 4 minutes. Add shrimp in shells and cook ...