Shrimp Boil

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.

Serves 8

From the April 2011 Coastal Living (Volume 15, issue 3, pg 93)