Step 1

PreparationCook the shrimp boil: Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and 1/2 cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more. Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander. Make the cocktail sauce: Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl. Make the lemon-butter sauce: Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place. Serve the shrimp boil: Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired. Do Ahead Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill. Cooks' NoteUse 3/4 cup Old Bay for a more richly seasoned boil. Choose Zatarain's Crawfish, Shrimp, and Crab Boil for a spicier, Louisiana-style boil.If you can't find small new potatoes, cut larger potatoes into 1 1/2" chunks. Artichokes are a great addition to this mix when available. Halve the artichokes and scrape out the choke with a spoon and add them with the potatoes. Make sure they are tender and the leaves pull away easily before adding the shrimp.

Step 2

PreparationCook the shrimp boil: Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and 1/2 cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more. Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander. Make the cocktail sauce: Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl. Make the lemon-butter sauce: Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place. Serve the shrimp boil: Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired. Do Ahead Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill. Cooks' NoteUse 3/4 cup Old Bay for a more richly seasoned boil. Choose Zatarain's Crawfish, Shrimp, and Crab Boil for a spicier, Louisiana-style boil.If you can't find small new potatoes, cut larger potatoes into 1 1/2" chunks. Artichokes are a great addition to this mix when available. Halve the artichokes and scrape out the choke with a spoon and add them with the potatoes. Make sure they are tender and the leaves pull away easily before adding the shrimp.