When produce is at its peak and the weather is too warm, we turn to simple, flavorful meals. Grab a copy of our August issue, on newsstands now, to make the most of the last weeks of summer. On the cover: A Proper Southern Shrimp Boil. Get the recipe:
2 garlic heads, halved crosswise2 packages boil-in-bag crawfish, shrimp, and crab boil or 1/4 cup Old Bay seasoning3 pounds fresh or smoked sausages Whole-grain mustard, for servingGrate 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 seasoning, minced garlic, 1/8 teaspoon salt, hot sauce to taste, and reserved lemon zest. Remove from heat; cover to keep warm.
Stir in shrimp; cook, uncovered, until shrimp are pink, opaque, and cooked through, 2 to 4 minutes.Lift strainer from pot, letting liquid strain back into pot, and transfer shrimp boil mixture to a large heatproof bowl; discard onion, garlic, bay leaves, thyme, lemons, crab boil packets, and strained liquid inside pot. Add reserved butter mixture to shrimp boil mixture; toss to coat. Arrange coated shrimp boil on a platter or a covered table.
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