Everday Food: Shrimp boil with corn & potatoes

[DmOrtega]

This could not have been any easier or better to eat, although a bit messy. It's nice to have something that you literally throw together in a pan, cook, and then throw out onto a large surface. I made a half recipe and used a large cookie sheet covered with foil to hold everything. We had salad and garlic bread with it.

Shrimp boil with corn and potatoes
2 lemons, halved
2 medium onions, halved
4 garlic cloves, smashed wth the flat side of a large knife blade
coarse salt
Spice bundle (see recipe below), or 1 packet commerial crab or shripm boil whole-spice mix
3 pounds medium red potatoes, scrubbed
8 ears fresh corn, shucked and broken in half
3 pound unshelled large shrimp, tail on
Spicey Butter, for serving (optional; see recipe, below)



Bring 5 quarts of water to a boil in a 10-12 qt pot. Squeeze lemon juice into water, then add the halves. Add onions, garlic , salt and spice bundle. Reduce heat to a simmer; cover, and cook 10 minutes.
Add potatoes to pot; return liquid to a boil. Reduce heat; simmer covered, until potatoes are almost tender, 15-20 minutes. Add corn; continue cooking 5 minutes more.
Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a glass measuring cup; drain the rest in a large colander, discard liquid.
Divide reserved broth among small bowls for dipping. Transfer shripm and vegetables to a large platter and serve with Spicy Butter, if desired.


Serves 8. 397 calories; 4.4 grams fat; 41.4 grams protein; 51.2 grams carbohydrates; 7.1 grams fiber

Spice bundle 1 TB crumbled dry bay leave
6 whole allspice
3 TB coriander seeds
1 TB mustard seeds
1 TB dill seeds
1 TB red-pepper flakes


Lay a 10" (double layer) square of cheesecloth on a clean work surface. Spoon spice mix in the center.
Pressing firmly, roll a rolling pin over spice mix until most of the seeds are cracked. Gather edges of cheesecloth together in the center. Twist tightly, and tie securely with kitchen string. Trim ends with scissors, if necessary. Makes 1/2 cup.


Spicy Butter
In a small bowl, stir together 1 cup (2 sticks) melted butter and hot sauce to taste. To serve, divide butter among small dishes or ramekins.

[sharris315]

I haven't tried this version, but variations of this are standard in the southeast. And you are right on all counts: easy, good and MESSY!! This recipe sounds good--I'll try it.

Commonly known in SC as "Lowcountry Boil" (and the preferred method of serving is dumped directly on a table thickly covered with newspaper :) ) It is also known as Frogmore Stew. Everybody has an opinion about which is best--much like barbeque. :)


Frogmore Stew (This is the one I usually use)
SL 7/00

5 qt water
1/4 c Old Bay Seasoning
4 lb. small red potatoes
2 lb. Keilbasa or hot smoked link sausage, cut into 1 1/2" slices
6 ears corn, halved
4 lb. unpeeled shrimp
opt: additional Old Bay
cocktail sauce
melted butter

Bring water and 1/4 c Old Bay to a boil in a large stockpot. Add potatoes, return to a boil, cook 10 min. Add sausage and corn; return to a boil. Cook 10 min or until potatoes are tender. Remove potatoes, corn and sausage with slotted spoon. Add shrimp to stockpot. Cook 3-5 min or until shrimp is pink. Remove shrimp with slotted spoon. Serve all. Serve with additional OB cocktail sauce or butter if desired.


Low Country Boil
Chef David Moriarty, Dogwood Cafe

3 lb. med shrimp
18-20 "B" size red potatoes
1 lb. smoked sausage
6 ears corn, halved
1 clove fresh garlic
2 tsp crab boil
1 can beer
water to cover
whole fresh parsley

Grill sausage if desired and place in heavy pot. Add potatoes, corn garlic crab boil, beer and whole parsley. Cover with cold water, bring to a boil and boil until poatoes are tender. Add shrimp cook just until shrimp is cooked--about 5 min. Remove to a large platter.

Serve with cole slaw. You may add crab legs or other seafood of your choice.
SERVES: 6 hungry people

Shar

[gabbyh]

These remind me so much of the Clam/Lobster Bakes we used to get at Deschler's Fish Store in PA...you could choose a lobster or clam bake, and it came in a net bag, which included corn, a sweet potato, white potato, lobster tail, and/or clams...you plopped it in a very large pot with a small amount of boiling water and steamed it...so good!

I will be trying these...thanks for posting!

~Gail