Nights and Weekends
Shrimp Boil with Garlicky Old Bay Butter from Alexis deBoschnek's new cookbook!
💫💫💫💫 If you like this post, can you kindly hit the ❤️ at the bottom? It sure does help spread the word! 💫💫💫
Today’s newsletter is a special one and a two-parter! My darling friend Alexis deBoschnek had her new (second!) cookbook Nights and Weekends come out yesterday. It’s a beautiful book and I truly love it.
She smartly divided the book into two sections showcasing recipes that you are more inclined to make during the week and ones you want to save for the weekends. Every single one sounds good to me. Curried Chicken and Cauliflower Phyllo Pie? Chile Crisp Salmon with Quick Pickle Salad? Dark Chocolate Mousse with Mascarpone Whipped Cream? Yes, yes and yes.
I know Alexis well, so I have no doubt that every recipe in this book is going to be a hit. She is a genius and thoughtful recipe developer and keeps her readers front of mind when crafting them.
We chatted at length and she thought that this recipe for Shrimp Boil with Garlicky Old Bay Butter would be one you enjoyed, and because Alexis and I tend to think similarly, I’m inclined to agree. This recipe falls into the Weekend section of her cookbook, but it’s so smart and easy, I bet you could pull it together on a weeknight too. I would!
Take a peek at the recipe below and be on the lookout for a Q&A with my lovely friend later this week. She’ll also be sharing her recipe for Spumoni. A perfect one for this time of year.
And, don’t forget to buy Nights and Weekends! I promise you’ll be thanking me.
💫💫💫💫 If you like this post, can you kindly hit the ❤️ at the bottom? It sure does help spread the word! 💫💫💫
Shrimp Boil with Garlicky Old Bay Butter
Alexis deBoschnek
Whenever I think of seafood or shrimp boils, I imagine those long tables in Louisiana where an assortment of seafood is poured onto sheets of newspaper. Despite living 1,500 miles from the Pelican State, somewhere along the way I developed an affinity for this Cajun classic. While a shrimp boil might seem daunting, it couldn't be easier to make. Each ingredient is added to a pot of boiling water until cooked through, so all it takes is keeping an eye on the timer. To me, the best part is drenching everything in the garlicky, Old Bay-spiked butter.
NOTES: I like to serve shrimp boils on a layer of newspaper covering an outdoor dining table; I love the communal feel, and it makes cleaning up a breeze. If you're serving a bigger crowd, you can easily double or even triple this recipe-just make sure to use a bigger pot. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Serves 4
INGREDIENTS
1 head, plus 3 large cloves garlic
½ cup, plus 1 tablespoon Old Bay seasoning
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 lemons, quartered
1 pound new potatoes
2 yellow onions, quartered
1 (1-pound) smoked kielbasa, sliced into 1-inch pieces
4 ears corn, shucked and halved
1 pound shrimp, peeled and deveined
½ cup (1 stick) unsalted butter
½ bunch flat-leaf parsley, coarsely chopped (about 1 cup)
METHOD
Peel the 3 large garlic cloves; grate them and set them aside. Separate the head of garlic and peel the cloves.
Combine ½ cup of the Old Bay, salt and pepper in a large pot. Squeeze the lemons into the pot, then drop in the rinds. Drop the whole garlic cloves. Fill the pot with cold water and bring to a boil over high heat. Add the potatoes and the onions and cook until the potatoes are just fork-tender, about 10 minutes. Add the kielbasa and cook for 5 minutes. Add the corn and cook for 5 minutes. Add the shrimp and cook until they turn pink and opaque, about 2 minutes. Drain the shrimp boil in a colander and let it cool for 5 minutes.
Meanwhile, melt the butter in a small pan over medium heat, then add the remaining 1 tablespoon Old Bay and the grated garlic. Cook, stirring, until deeply aromatic about 1 minute. Remove the butter from the heat and stir in the parsley.
Pour the Old Bay butter sauce over the shrimp boil and serve immediately.
Recipe reprinted with permission from Nights and Weekends by Alexis de Boschnek © 2025. Published by Union Square & Co.,an imprint of Grand Central Publishing, a division of Hachette Book Group. Photographs by Christian Harder.
Have a good rest of your week, and I’ll see you soon.
With love,
Colu
the most delicious!!! 🙌🏻
My book came yesterday and it’s so good!