Sunday, March 24, 2013

Shrimp and Sausage Boil

If you have a Maca 12"x16" (20 qt) or Maca 17"(29 qt) and find you only use it at Thanksgiving and Christmas, I have a good summer recipe for you. Most often you hear of boils coming from the East Coast, and the Golf. Well, I think we have just as good West Coast Pink Shrimp, and Dungeness Crab as you can get. So lets do a boil. If all you have is a Lodge 16"(12qt), I am sure you can cut back the amounts by ¼ and it will fit. For this recipe you need a 14 or 16 qt. capacity. To serve this, I would drain it and pour it out on a wooden picnic table covered with news paper. Pass the Cocktail Sauce, and Garlic Mayonnaise.

1 - 3oz. bag shrimp or crab boil seasoning
3  tablespoons Old Bay Seasoning
2¼- 3 pounds red potatoes,(no larger then Golf Balls)
4 or 5 ears of corn, husked and cut in 2" pieces
1 - 2 pound spicy smoked kielbasa sausage, cut in 1" pieces
3 - 4 pounds medium shrimp, unpeeled
3 - 4 lemons, halved
        Fresh Italian parsley, minced

In a large 12"x16" Dutch oven, over 18 to 20 charcoals, bring 2 gallons water to a boil. Add shrimp boil, and Old Bay Seasoning; simmer uncovered 10 minutes. Add potatoes, a few at a time, to keep water at a simmer. Simmer 7 minutes covered with about 10 charcoals on top. Add corn, cover and simmer 5 minutes. Add sausage and shrimp, simmer 3 to 5 minutes. After 3 minutes, lift lid to check to see if shrimp are pink. if not let simmer 2 more minutes, or until they are pink and opaque. drain and serve.

Cocktail Sauce

1 cup bottled chili sauce
¼ cup prepared horseradish
1 tablespoon fresh lemon juice
1 teaspoon hot pepper sauce

mix all ingredients.

Garlic Mayonnaise

2 small or 1 large egg
1 tablespoon cider vinegar
1 tablespoon lemon juice
1 teaspoon kosher salt 
1 teaspoon ground mustard (powder)
1 ½ cups peanut or Canola oil
2 large cloves garlic
1 tablespoon boiling water

In a medium bowl combine egg, vinegar, lemon juice. salt, and mustard; Whisk until smooth. Whisk in only 1 tablespoon of the oil a few drops ay a time. NOW, gradually add remaining oil in a thin steady stream, whisking constantly until mixture is thickened, about 7 minutes. On  cutting board finely chop garlic. Sprinkle with a pinch of salt;rub with side of knife to form a paste. Transfer paste to a small glass bowl. Add boiling water; let stand 2 minutes. Stir into Mayonnaise.

Now you know how to make your own Mayonnaise. Just live out the garlic. 


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