End of Summer Shrimp Boil

23 Aug

We are total posers when it comes to shrimp boils (pronounce: bawls). Yes, we love them but we are landlocked most of the time and have to rely on thawed seafood.

No matter. Corn, new red potatoes, prairie kielbasa and the rest more than make up for the frozen fish.

We wonder if the leftover broth (with shrimp shells) could be reduced for making dirty rice — or maybe that’s just too much salt? Perhaps we could do half water to half broth for rice — would make a great start for jambalaya the next day…

Canadian Living 2007

We traditionally pour a liberal amount of Old Bay into our water, and more lemon. Heck, more garlic, too, if you desire. (1/4 cup Old Bay to 16 cups (4 quarts) of water with a beer.)

3 bay leaves
1 onion, quartered
2 lemons
4 smashed garlic cloves
1/2 tsp salt
1/2 tsp peppercorns
6 small red potatoes, halved
4 ears corn, shucked and cut into fourths or thirds
6 oz narrow kielbasa sausages, cut in 1-inch (2.5 cm) pieces
1 1lb large or jumbo shrimp, with shells
2 tbsp minced fresh parsley

Garlic Butter
1/3 cup butter, melted
1 minced clove of garlic

hot sauce

horseradish cocktail sauce (1/3 cup mayo, 1/3 cup ketchup, heaping tablespoon prepared horseradish)

Pour enough water into large Dutch oven to come three-quarters up side. Add bay leaves, onion, two halves of one lemon, squeezed, garlic, salt and peppercorns; cover and bring to boil.

Add potatoes, corn, and kielbasa; return to boil. Reduce heat and simmer, covered, until vegetables are almost tender, about 8 minutes.

Add shrimp; cook until pink, about 3 minutes. Reserve a few cups of liquid for dipping and then drain well. Arrange on platter or dump on paper-lined table. Sprinkle with parsley. Garnish with remaining lemon cut into wedges and bowls with reserved broth.

Garlic Butter: In small bowl, mix melted butter with garlic; serve for dipping.

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