Low-Country Shrimp Boil
Low-Country Shrimp Boil
As many of my fans already know, I offer barbecue cooking classes at my compound in South Georgia. The events last all weekend and we prep and smoke all the major competition categories during that time. On Friday nights I have a casual meet-and-greet party so the students can mingle with one another and with me. This is almost always what I like to serve—it’s casual, it’s distinctly Southern (it’s a specialty of the Southeastern coast of the US, where it’s sometimes also called Frogmore Stew), and it’s damn tasty. I serve this with plenty of beer, coleslaw (this page), tartar sauce, and cocktail sauce. This recipe is easily adjusted to feed either more or fewer people.
Ingrediënten
- 2 pounds kielbasa or other smoked sausage
- 3 gallons water
- 1 cup Old Bay Seasoning
- ½ cup fresh lemon juice
- 2 teaspoons cayenne pepper
- 2 tablespoons kosher salt
- 4 heads garlic peeled
- 16 to 20 small red new potatoes
- 4 large ears corn husked and cut into thirds
- 5 pounds fresh shrimp in the shell 36- to 40-count, heads removed (about 8 to 9 ounces per person)
- 1 cup tartar sauce optional
- 1 cup cocktail sauce optional
- 3 lemons quartered (optional)
Instructies
- Heat a large skillet over medium heat.
- Slice the sausage into 2-inch cubes and add to the skillet.
- Cook until well browned and cooked through, about 10 minutes.
- Set aside.
- Place the water, Old Bay, lemon juice, cayenne, and salt in a very large pot and bring to a boil over high heat.
- Add the garlic and potatoes, return to a boil, reduce the heat, and simmer until the potatoes are tender, 10 to 15 minutes.
- Toss in the corn.
- Bring the liquid back to a boil, lower the heat, and simmer for 10 minutes.
- Toss in the shrimp and boil for 2½ additional minutes, or until the shrimp are uniformly pink and cooked through.
- Turn off the heat and stir in the sausage.
- Drain immediately.
- To serve, cover a table with newspapers and dump the mixture out onto it or pile it in a large bowl and let guests help themselves.
- Serve with plenty of tartar sauce, cocktail sauce, and quartered fresh lemons, if you like.
————————————————————————————————–
Dit delen:
You May Also Like
Fish in a Green Sauce
Savory Spanish Fish Broth
