Memorial Day Boiler!

On Memorial Day we had a family get together and rather then fire up the grill, as I grill all year long, I decided to try do something I hadn't tried personally and do a Low Country Shrimp Boil. It was a blast and super easy to fix, not to mention we all ate way more than our fill.

I also had to take this opportunity to try some homemade corn bread, you need something to help soak up some broth, right?


Shrimp Boil
large stock pot, a turkey fryer setup works best
1lb Andouille sausage
3lb's red potato
1 jalapeno
5 ears of corn, cut each ear into thirds
3lb's shelled shrimp
Shrimp Boil seasoning
Garlic
Salt 1tbsp
Pepper 1 tbsp

1.Coat the bottom of the pot with oil and brown the sausage, about 5 minutes. Add the water till the pot is about half full; followed by the potatoes, shrimp boil spice, salt, bay leaves, and black pepper. Let the pot come to a good rolling boil and let the potatoes cook for about 15 minutes. Add the corn and cook till tender, approximately another 15 minutes.
2. Add the shrimp and cook until pink and firm, about 5 minutes.
3. Drain off the water, remove the seasoning pouch, and serve.

Traditionally the boil is spread out on news paper or butcher paper and every one pulls up a chair and digs in. As my family seems to have some fears of germs, I dumped into bowls and dished it out on paper plates.

Corn Bread
Recipe from Better Homes and Gardens New Cook Book

1 cup all-purpose flour
3/4 cup cornmeal
2 to 3 tbsp sugar
3/4 tsp salt
1 tbsp butter
2 beaten eggs
1 cup milk
1/4 cup cooking oil or melted butter

1. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
2. Add the 1 tbsp butter to a 10 inch cast iron skillet or a 9x1-1/2 inch round baking pan. Place in a 400º oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.
3. Meanwhile, in a small bowl combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm.

Now this cornbread was delicious, but I like mine a little sweeter and I put in 3 tbsp of sugar, so either up the sugar or add a tbsp or two of honey for a little sweeter corn bread.

Gulf Coast Shrimp

I have been wanting to try my hand at grilling seafood on the grill for a long time and I finally got my chance the other day with this recipe from Steven Raichlen's Barbecue Bible. The recipe is delicious, easy to follow, and makes enough marinade for 2 lbs of shrimp. I had a blast cooking the shrimp on the grill. The butter in the marinade is sure to make for a good show on the grill, so be sure to do it in front of your guests so you can show off your skills. Be advised though, if you do not like spicy foods, this isn't the recipe for you; and you may want to offer another condiment like Ranch Dressing to help cool it down.

Advance Preparation

2 to 4 hours for marinating the shrimp

Ingredients

1 1/2 pounds jumbo shrimp, peeled and deveined

1 cup bottled clam broth, chicken broth, or water (I used chicken broth)

8 tbsp unsalted butter

6 cloves garlic, minced

4 scallions, both white and green parts, trimmed and finely chopped

1 to 2 tbsp Tabasco or other Louisiana-style hot sauce

1 tbsp Worcestershire sauce

2 bay leaves

2 tsp cayenne pepper

2 tsp sweet paprika

2 tsp dried thyme

2 tsp dried oregano

1 1/2 tsp salt

1 tsp freshly ground black pepper

3/4 cup dark cane syrup (I use Agave syrup because it was all I could find)

1. Combine the shrimp shells and the clam broth in a medium-size saucepan and bring to a boil. Reduce the heat to low and let simmer, uncovered, until slightly reduced and well flavored (the shrimp shells will turn orange), 10 to 15 minutes. Strain the broth into another medium-size saucepan; you should have about 3/4 cup.

2. Add the butter, garlic, scallions, Tabasco, Worcestershire sauce, bay leaves, cayenne, paprika, thyme, oregano, salt, black pepper, and cane syrup to the shrimp broth. Bring to a boiled over medium heat and cook, uncovered, whisking often until thick, syrupy, and richly flavored, about 10 minutes. Remove the marinade from the heat and let cool to room temperature.

3. Meanwhile, rinse the shrimp under cold running water, then drain them and blot dry with paper towels.

4. Add the shrimp to the cooled marinade in the saucepan and toss to coat. Let the shrimp marinate in the refrigerator, covered, for to 2 to 4 hours.

5. Set up the grill for direct grilling and preheat to high.

6. When ready to cook, brush and oil the grate. Remove the shrimp from the marinade, setting aside the marinade. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with 2 to 3 tablespoons of the reserved marinade while they grill.

7. Transfer the shrimp to a serving platter. Bring the remaining marinade to a boiled over medium heat whisking it well. Remove and discard the bay leaves, then pour the marinade over the shrimp and serve at once. (I served it on the side as a dipping sauce since it was so spicy)