Sausage and Shrimp Boil, with a Spicy Mayo Dip
I think it was Better Homes and Garden, July issue. Anyone out there have a copy? I didn't have time to jot down the recipe. I love doing a boil pot in the summer. One of the things I miss about living in New England, a big seafood boil on the beach. Yummmm. |
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| Never mind, found it!
Shrimp and Sausage Boil Prep: 1 hr. Cook: 30 min. Start to Finish: 1-1/2 hrs. Ingredients * 1 3-oz. bag shrimp or crab boil * 3 Tbsp. Old Bay Seasoning * 2-1/4 to 3 lb. small new potatoes * 4 or 5 ears corn, husked and cut in 1-1/2- to 3-inch pieces * 1 2-lb. spicy smoked link sausage (kielbasa or andouille), diagonally sliced in 1-inch pieces * 3 to 4 lb. medium to large unpeeled shrimp (preferably heads on) * 3 to 4 lemons, halved * Snipped fresh Italian (flat-leaf) parsley * Garlic Mayonnaise and Cocktail Sauce (see recipe) Directions 1. In a 12- to 16-quart pot bring 2 gallons water to boiling. Add shrimp or crab boil and Old Bay Seasoning; reduce heat. Simmer, uncovered, 10 minutes. Add potatoes, a few at a time, allowing water to continue simmering. Simmer 7 to 10 minutes, until nearly tender. Add corn; simmer, uncovered, 5 minutes. Add sausage and shrimp. Simmer 3 to 5 minutes, until shrimp are opaque (do not overcook shrimp) and sausage is heated through; drain. 2. Transfer to large platter. Add lemon halves and sprinkle parsley. Serve hot or within 1 hour of cooking. Pass Garlic Mayonnaise and Cocktail Sauce. Makes 6 to 8 servings. Garlic Mayonnaise Start to Finish: 15 min. View Nutrition Facts Ingredients * 2 Tbsp. refrigerated or frozen egg product, thawed * 1 Tbsp. cider or white wine vinegar * 1 Tbsp. fresh lemon juice * 1 tsp. kosher salt or 3/4 tsp. salt * 1 tsp. ground mustard * 1-1/2 cups peanut oil * 1 tsp. garlic (about 2 cloves) * 1 Tbsp. boiling water Directions 1. In medium glass bowl combine egg product, vinegar, lemon juice, salt, and mustard; whisk until smooth. Whisk in 1 tablespoon of the oil a few drops at a time. Gradually add remaining oil in a thin steady stream, whisking constantly until mixture is thickened, about 7 minutes. 2. On cutting board finely chop garlic. Sprinkle with a inch of salt and rub with the side of a knife to form a paste. Transfer paste to small glass bowl. Add boiling water; let stand 2 minutes. Stir into mayonnaise. Refrigerate, covered, up to 3 days. Makes about 1-3/4 cups. 3. Blender Method: In blender combine egg product, vinegar, lemon juice, salt, and mustard. Cover and blend 5 seconds. With blender on low, add 1 cup peanut oil in a thin steady stream through opening in lid, stopping blender to scrape down sides with rubber spatula. Gradually blend in enough hot water to thin to a sacue-like consistency. Prepare garlic as above; stir into mayonnaise. |
In plain Louisiana speak - Boiled Shrimp.  We use the same dip mix for boiled crawfish as well. |
Mr J said I should make this. He misses LA.  |
| I've had shrimp boil before. This was very good with the sausage. |
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