Tuesday, July 24, 2018

Good Ol' Shrimp Boil


Last week, I went to a local restaurant with some gals that I know from the food world. We shared a ridiculous amount of food, but it was the seafood boil with a local-to-me red wine that made me want to recreate it as soon as possible. The match was divine; I'll do a post about the pairing soon, but I thought I'd share this super simple, relatively speedy dinner: the good ol' shrimp boil.


Ingredients serves 4 with leftovers
  • 4 T spice (we used Old Bay) + more for sprinkling
  • 1 T garlic paste
  • 1 T olive oil
  • 1 t red chili paste
  • 2 pounds tail-on shrimp
  • 1/2 C diced carrots
  • 1/2 C diced celery
  • 1/2 C diced onions
  • 2 T butter
  • 1 pound potatoes (we used the Teeny Tiny potatoes from Trader Joe's, so I didn't cut them at all)
  • water
  • 2 ears of corn, shucked and chopped 1-1/2" chunks
  • 1 pound andouille sausage, cut into 2" pieces 
  • 1/4 C unsalted butter, melted
  • organic lemon wedges, for serving


Procedure
In a small bowl, mix together 2 T Old Bay, garlic paste, olive oil, and red chili paste. Mix in the shrimp until they are well-coated. Set aside for at least 10 minutes.


Place large pot on stove. Melt butter and add in the diced carrots, celery, and onions. Cook for 3 to 5 minutes, then stir in the potatoes and 2 T Old Bay. Pour in enough water to cover the potatoes by at least 2" of water.  

Bring to a rolling boil and boil for 10 minutes. The potatoes should be cooked, but not mushy. Add in the corn and sausages. Cook for another 3 to 4 minutes. Add in the shrimp and boil until they turn opaque; ours took approximately 3 to 4 minutes.


Wrangle the food out of the broth onto a newsprint-lined table or a baking tray.


Once the food is out on the table, squeeze lemon juice over the top. Sprinkle with more Old Bay. Serve immediately with lemon wedges and melted butter...and lots of napkins.


And if you're curious about the wine pairing, I poured the 2015 Le P'tit Pape from I. Brand & Family Winer, a Rhône-style red wine blend comprised of 62% Grenache, 19% Syrah, 14% Mourvédre, 3%Counoise, and 2% Cinsault.


If you're thinking that red wine doesn't go with seafood. Nonsense! Get yourself a bottle of this wine and prepare to dazzle your tastebuds.

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