Wednesday, March 25, 2015

SHRIMP BOIL WITH ARTICHOKES AND POTATOES ENJOY DAN:

SOUTH WHIDBEY SHRIMP BOIL WITH ARTICHOKES AND POTATOES
                                                                                             By CHEF DAN:
Serves 10

INGREDIENTS:
2 heads garlic, unpeeled
5 bay leaves
2 (3 Oz) boxes LOUISIANA crawfish, shrimp crab boil
1 tablespoon ISLAND SPICE Jamaican curry powder
1 tablespoon OLD BAY seasoning
4 drops Tabasco
Sea salt and freshly ground black pepper to taste
3 oranges, halved
3 lemons, halved
2 whole artichokes
15 red potatoes, washed
25 pieces, baby corn
2 onions, sliced
2 (16 Oz) package crimini, halved
2 (16 Oz) packages kielbasa sausage, cut into ½-inch slices

DIRECTIONS:
1.   In a soup pot, fill with 1/3 full of water.
2.   Add garlic, bay leaves, crab boil seasoning, curry powder, old bay seasoning, salt and pepper, oranges, lemons, artichokes, and potatoes.
3.   Bring to a boil over high-heat.
4.   Reduce to simmer and cook for 20 minutes.
5.   Stir in corn, onions, and mushrooms, cook for 15 minutes.
6.   Stir in sausage and cook 5 minutes.
7.   Add shrimp, mixture to a boil, then simmer until shrimp are pink, about 5-6 minutes.
8.   Drain off water and pour onto a picnic table covered with news paper.
9.   Grab a paper plate and a beer and enjoy.

(NOW WERE COOKING)

ENJOY DAN:                                             BON-APPETITE!!


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