Tuesday, July 14, 2009

Shrimp Boil - A One Pot Meal

This is one of my favorite summertime recipes. It's quick and simple, full of local flavors and good for you too! Top it off with an ice cold beer and it's pretty much the perfect meal on a steamy summer evening (or a cool one too)!

My sister is visiting from VA (by way of New London, CT) and brought some shrimp from Captain Scotts Lobster Dock. The corn is "local" from the grocer (which means it's probably from Hadley, MA) and the new potatoes are from the farm stand on Tamarack Road - just around the corner.

1 lemon, quartered
5 T Cajun seasoning
2 1/2 tsps. cayenne
2 bay leaves
4 garlic cloves
8 small boiling potatoes (about 2")
4 ears of corn, shucked and halved
1 1/2 pounds large shrimp in the shell (but deveined)
1/3 cup ketchup
1/3 cup mayonnaise
1 1/2 T horseradish

Squeeze lemon juice into 4 qt. water in a 6-8 quart pot, then stir in lemon quarters, cajun seasoning, 2 tsp. cayenne, bay leaves, garlic, potatoes, and 2 T salt (omit salt if it is the first ingreident in seasoning).

Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10-12 minutes.

Increase heat to high, then add corn and simmer, partially covered, 4 minutes.

Stir shrimp and cook until just cooked through, 2-3 minutes.

Meanwhile, stir together ketchup, mayonnaise, horseradish and remaining 1/2 teaspoon cayenne. Drain shrimp, potatoes and corn and serve with sauce.

This recipe from epicurious came to me by way of Cate Robichaud McLean. As you can see, I served this up with a side of snap peas sauteed in a bit of olive oil with a pinch of Borsari seasoning.

Bon Appetit!

1 comment:

  1. One pot meals are God's gift to busy, hungry people! I wonder if this would work with bigger, quartered potatoes??