Sunday, October 30, 2011 at 05:39PM
We recently prepared this recipe for a supper club. Our guests loved how our Rose and Vidal Blanc paired with the spicyness of this dish.
1 (12oz) bottle of beer [we liked a mexican beer, like Modelo]
1 (1.5 oz) bag of seafood boil seasoning
1 TBS salt
1/2 tsp cayenne pepper (optional)
3 bay leaves
2 onions, quartered
2 garlic cloves, halved
1 lb small red potatoes
4 ears fresh corn, husks removed, halved
1 lb smoked sauage, cut into 1 in diagonal slices
2 lb large shrimp
French baguette, lemon wedges, melted butter and Old Bay seasoning (as desired)
1. Bring 4 quarts water and first 7 ingredients to a boil in a 12 quart stockpot. Add potatoes; simmer 15 minutes. Add corn and sausage; simmer 8 minutes. Add shrimp, cover and turn off heat. Let shrimp sit 10-15 minutes to absorb flavor.
2. Drain liquid and spread shrimp boil out on a newspaper-covered table. Serve with baguette slices, lemon wedges, melted butter and Old Bay seasoning.
From the April 2011 Coastal Living (Volume 15, issue 3, pg 93)