SERVES 4
This dish creates a party whenever you make it. There’s no plates or silverware, just a huge platter on a table covered with newspaper. Have a roll of paper towels and some trash bags handy to keep things from getting too messy. The key to flavor here is how you spice the water. Don’t use the commercial crab boils, as the sodium is too high. Besides, making your own seasoning combination is more fun, and soon you’ll have a “secret family spice mixture” to brag about.
2 tablespoons extra-virgin olive oil
2 onions, thinly sliced
1 jalapeño pepper, seeded and thinly sliced
12 garlic cloves, peeled and halved
2 (1-inch) pieces ginger, peeled
12 whole cloves
12 black peppercorns
6 bay leaves, crushed
2 tablespoons coriander seed
2 tablespoons whole allspice
1 tablespoon hot sauce
4 ears corn, cut into thirds
1 pound small red or blue potatoes
2 pounds large shrimp, with their shells
2 lemons, cut into wedges
1. Heat the oil in a large stockpot over medium heat. Add the onions, jalapeño, garlic, and ginger, and cook until the vegetables are soft and translucent, 8–10 minutes.
2. Wrap the cloves, peppercorns, bay leaves, coriander, and allspice in cheesecloth or a very thin kitchen towel, and tie it into a little packet.
3. Add 3 quarts water, hot sauce, and the cheesecloth-wrapped spices to the pot. Increase the heat to high and bring to a rolling boil.
4. Add the corn and potatoes to the pot and cook until the potatoes are firm and can be pierced with a fork, 10–15 minutes. Add the shrimp and cook until just pink, about 3 minutes. Drain and then dump the entire contents of the pot onto a large platter. Serve with lemon wedges.