s SHRIMP BOIL ****
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s SHRIMP BOIL ****
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Ingredients
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Instructions *** 9-05 very good-different-i shelled the shrimp so that was a pain *** SERVES 4 Add corn to the pot for as long as it's in season, then simply omit it from the recipe. We use unpeeled shrimp, so guests have to peel it themselves, but you can buy peeled shrimp (get them in the freezer section, where they're much less expensive than at the fish counter) and spare your company the trouble. To thaw them partially, soak them in a bowl of cold water for 15 minutes before cooking. 6 cups water 2 cups white wine 1 onion, cut into wedges 2 stalks celery, cut into 2-inch pieces 1 cup celery leaves 1 tablespoon crab boil seasoning (available at fish markets) Salt, to taste 8 small red potatoes, scrubbed 2 ears fresh corn, each cut into 4 pieces 1 1/2 pounds large shrimp in their shells 1 tablespoon chopped fresh parsley 1 lemon, cut into wedges (for serving) Have a large deep platter on hand. In a large pot, bring the water and wine to a boil. Add the onion, celery, celery leaves, crab boil seasoning, and salt. Lower the heat to medium, cover the pan, and simmer for 10 minutes. Add the potatoes and cook over medium heat for 20 to 30 minutes or until they are almost tender. Add the corn and shrimp and return to a boil. Cook, stirring occasionally, for 2 to 3 minutes or until the shrimp turn pink and the corn is tender. With a slotted spoon, lift the potatoes, corn, and shrimp from the pot and transfer to the platter. Spoon some of the cooking liquid on top. Sprinkle with parsley and garnish with lemon wedges. Set the platter in the middle of the table. Serve at once with lots of napkins. Exported from Home Cookin 5.4 (www.mountain-software.com) This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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