Aug 17 2014
This is a meal I wait for every summer when the sweet corn is on. I have been doing it for years at least once a year. I tried to get the kids and another couple together for one but finally I said I was having it. The kids didn’t even make it down; they are putting a new wood floor in the grandson’s bedroom. Oh well the wife and I had a party!
All you need is a large pot with a strainer big enough to cook in. It will feed as many as you can afford to buy shrimp for and according to how big your pot is. I used one of my smaller pots for just the wife and me!
My ingredients were:
1 pound of shell on wild caught Key West pink shrimp @ $12.99
½ pound of my butchers smoked sausage, cut in 1 inch pieces
1 pound new red potatoes
3 ears sweet corn broke in small pieces
1 medium onion
1 head of garlic, top cut off
½ lemon
About 3 TBS. liquid Zatarain’s shrimp and crab seasoning
1 TBS. Old Bay seasoning
1 TBS. Cajun seasoning, I used Penzey’s
Salt to taste
Water to boil
Crusty bread and butter
It is pretty simple to cook, put all in, except the corn and shrimp, a pot of rapid boiling water and cook for 20 minutes, add it the corn and in another 5 minutes add the shrimp for the last 5 minutes. Pull up the strainer and let the water drain off. It is best to use a glove to lift out the strainer; the steam is hot! Pour onto a large platter or a table lined with butchers paper. Dig in and enjoy!
You don’t need much for a side; some fresh tomatoes or a green salad. I had tomatoes from my garden and I melted a TBS of my gorgonzola, garlic chive butter with a TBS. of regular butter in a bowl for me and another bowl for the wife to dip our bread and shrimp in. My wife and I were both hungry and put a pretty good dent in this.
Normally this should feed 4 people but I would use 1 pound of the sausage and another ear of corn. I like to use medium shrimp since I think they take on more of the flavors than larger shrimp do. If you like beer it sure goes good with this!
My first plate
Smokin Don
