Food & Wine
editor-in-chief Hunter Lewis grew up in North Carolina obsessed with peel-and-eat shrimp, especially those fished out of pots of Frogmore stew in the South Carolina Lowcountry and those cooked and spiced like Maryland crab farther north. Now, he lives in the Deep South, where his shrimp boil has taken on a slight Cajun accent. It still bobs with corn and potatoes, but the Italian sausage is andouille, the Old Bay spice mix is sometimes Zatarain's, and the wild shrimp
is always sweet, plump, and scooped from the Gulf. While all of those ingredients are essential, Lewis says the real flavor from a boil comes from a potent cooking liquor, loaded with alliums, lemon, spices, and a bottle each of white wine and clam juice.