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!!