Charleston Lowcountry Shrimp Boil

This recipe is from Mike Lata, chef and co-owner of FIG (Food Is Good) in Charleston—arguably the finest restaurant in the Holy City for 20 years. There, I’ve said it, and I’ll say it again.

• 1/2 cup (at least) Old Bay seasoning
• 16 small new potatoes (about 1-inch diameter), rinsed but not peeled (about 3/4 lb)
• 1/2 lb smoked sausage (kielbasa), cut into 16 1/2-inch coins
• 2 medium sweet onions, peeled but not trimmed, quartered lengthwise (stem to root)
• 3 ears fresh corn, shucked and cut into thirds
• 16 of the largest fresh shrimp you can find, preferably head-on white Carolina shrimp (add more depending on size)
• 8 stone crab claws (about 2 lb)

1. Season the pot: In a 12-quart stockpot filled 2/3 of the way (about 9 quarts), bring water to a simmer. Add Old Bay and simmer to infuse. The water should be abundantly seasoned and aromatic.
2. Cook the base: Add potatoes, sausage coins, and sweet onions. Return to a lazy simmer and cook until potatoes are fork-tender, about 15–18 minutes.
3. Add the corn: Keeping the water at a lazy simmer, add corn and cook until kernels slightly soften, about 3 minutes.
4. Finish with seafood: Add shrimp and crab claws. Cook until shrimp turn pink and opaque, about 5–6 minutes.
5. Serve: Strain solids and transfer to an oversize platter. Serve with soft butter and olive oil (for potatoes and corn), sea salt, Tabasco, and cocktail sauce. Lemon wedges and chopped hot peppers (jalapeño) are classic accompaniments.