Impress your friends and host an outdoor seafood feast. We've got a star chef's recipe.
A seafood boil is a Fourth of July tradition for chef and TV host Michael Chiarello. It is as easy to do for 20 as for two. Spread butcher paper on the tables, and offer a variety of hot sauces; Michael's favorite is Crystal brand. Also have melted butter, sea salt, and fennel spice ready. When the shrimp and vegetables are done, dump them directly onto the table. And when everyone has finished, roll up the butcher paper for easy cleaning.
This recipe serves 4.
1/4 cup fennel seed
2 Tbs. black peppercorns
2 Tbs. coriander seed
1 Tbs. red pepper flakes
2 bay leaves
6 quarts water
2 lemons, halved
1 head garlic, sliced through the equator but not all the way through
1 cup dry white wine
1/2-cup sea salt, preferably gray salt
8 small boiling potatoes
2 onions, unpeeled, ends removed
4 medium artichokes (no need to trim)
1 lb. jumbo shrimp in the shell
melted unsalted butter
sea salt, preferably Gray salt