Shrimp Boil and Shrimp Chowder

This is a dish that will wow you guests but is so easy to make. 

The first time I had it was at a co-ed wedding shower.  They covered the tables with vinyl tablecloths and after draining off the cooking liquid they poured the Shrimp Boil right down the center of the tables.  They had small coolers filled with warm washcloths so everybody could eat with their hands.  The presentation was beautiful and very fun. I really wish I would have taken pictures.  That shower was over 20 years ago and I still remember it!  I don't even remember the couples names!

Since that event I have made this Shrimp Boil numerous times.  I started out using shrimp boil seasoning packets from Old Bay; over time I made my own concoctions. Every time I make it it is a little different depending on what I have on hand and what I can get from the farmers market. This is a amazing dish to cook on the beach or camping.  Very easy to make and to clean up.  Make it at the height of corn season and you won't be disappointed.

Shrimp Boil

2 lbs baby onions (pearl), peeled and left whole 3 lbs baby potatoes, scrubbed and left whole 1/4 cup seafood seasoning (if available) 2 tsp ground red pepper 1 Tbs Celtic sea salt 2 Tbs mustard seed 2 Tbs dill seed 2 bay leaves 2 Tbs coriander seed 2 Tbs coarse black pepper 2 lbs Smoked nitrate-free sausage, cut into 1 1/2 inch pieces 6 to 8 fresh ears corn, shucked and halved 2 lbs fresh or frozen large shrimp in shells or shelled and deveined Cocktail sauce Hot pepper sauce 2 lemons quartered

1.  In a 10-quart pot combine 16 cups of water, onions, potatoes and seasonings. 2. Cover and bring to a boil. 3. Cook until potatoes are tender. Add sausage and corn; reduce heat. Let simmer about 10 minutes. 4. Add shrimp and cook for 2 to 3 minutes or until shrimp turns opaque and pink. 5. Remove from heat and let stand 5 minutes. 6. Carefully drain into heat tempered bowl. This is a meal that everyone will want to eat with their hands so you'll need lots of napkins! Serve with cocktail sauce, hot pepper sauce and lemons quarters.

Yield: 8-10

Author: Chef Jackie White

Chef Jackie's Notes: Leftovers may be used to make shrimp chowder. If you do not want to buy all of the seasonings look for a a shrimp boil packet in the spice sections of you grocery store. Make up seasoning packets and label them with Seafood Boil directions for later use or to give as gifts. This recipe works well over a campfire or on grill.

Shrimp Chowder 12 oz bacon, chopped 3 large yellow onions, chopped 6 Tbs butter 1/2 cup whole wheat flour, brown rice flour or flour of you choice 1/2 tsp turmeric (optional) 12 cups chicken, seafood or vegetable stock 2 lbs potatoes, diced (skins may be left on or removed, I use golden potatoes) 10 ears fresh corn, cut off cob 2 lbs shrimp, shelled and chopped 1 pint heavy cream (2 cups) pinch cayenne pepper ½ tsp fresh ground black pepper 1-2 tsp Celtic sea salt 1. Cook chopped bacon on medium heat in large heavy bottom pot until crisp. 2. Remove bacon and add onions and butter. Cook until onions are translucent, stir in flour and turmeric. 3. Add stock and potatoes simmer until potatoes are tender. 4. Add corn, shrimp and cream. Season with cayenne pepper, salt and pepper and garnish with chopped bacon. Yield 10-12 servings Author: Chef Jackie White Copyright: Prep Like a Chef

Fresh Food for Parties

Here are some pictures of fresh foods my sister from Plumberry Pie has done at parties.  It goes to show it is all in the presentation.  She also made Watermelon Cake for our other sister Faith who is allergic to almost everything.

Where There's Smoke There's Flavor

I have been doing a lot of BBQ lately and find that I love the taste of a charcoal grill but prefer the convenience of a gas grill.  The solution to my problem is very simple I add wood chips to my gas grill to add flavor.

Smoking Wood Chips for Gas Grill

• Purchase wood chips in the grill section of your local hardware store.  I like cherry.  Use chips that are made for grilling other chips may be treated with chemicals.
• Place a handful of chips in a disposable foil tin (I used a mini loaf pan) or empty can from tuna or other small can good.
• Add water then strain it off.  Pinch the foil pan shut or cover the can with foil and poke holes in the top (a packet may also be made from foil).  Make sure there is a hole or a vent for smoke to escape.
• Place tin or can in on grill grate and close the lid while grill is preheating.  It will begin to smoke as the water evaporates from the wood chips.
• Grill food with cover closed to achieve the best flavor!

Adding flavor to basic burgers!!

Hamburger Grilling Tip:

When making homemade hamburger patties press a thumb print into the center. This will prevent fat centers and the burgers will cook more evenly.

Basic Hamburger Recipe

1 pound ground beef or turkey

3 tablespoons BBQ Sauce

1 tablespoon your favorite seasoning mix or Dry Italian Dressing Mix

1 egg

Combine all ingredients and hand pack into 4-6 patties. 

The BBQ sauce and egg help maintain moisture especially if you are using turkey, venison or grass fed beef.  I also freeze the patties for an hour or refrigerate overnight.  This helps them hold together better.

Have great week!
Take it one prep at a time!!
Chef Jackie