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