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Summer shrimp boil
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Servings:
Serves four to six Servings

Ingredients

    • 1 1/2 cups Sauvignon Blanc
    • 1 lemon, cut in half
    • 1 garlic head, split in half through the equator
    • 3 bay leaves
    • 6 sprigs fresh thyme
    • 2 dried red chiles
    • 1 tablespoon Old Bay seasoning
    • 2 pounds large shrimp, heads and tail on
    • 24 littleneck clams, rinsed and scrubbed
    • 1 pound (2 links) Andouille sausage, cut into large chunks
    • 3 cobs of corn, husked, cut into quarters
    • 12 ounces (5-6) small-medium Yukon potatoes, scrubbed, cut in half
  • Cocktail sauce

    • 1 1/2 cups Sauvignon Blanc
    • 1 lemon, cut in half
    • 1 garlic head, split in half through the equator
    • 3 bay leaves
    • 6 sprigs fresh thyme
    • 2 dried red chiles
    • 1 tablespoon Old Bay seasoning
    • 2 pounds large shrimp, heads and tail on
    • 24 littleneck clams, rinsed and scrubbed
    • 1 pound (2 links) Andouille sausage, cut into large chunks
    • 3 cobs of corn, husked, cut into quarters
    • 12 ounces (5-6) small-medium Yukon potatoes, scrubbed, cut in half
    • 1/2 cup ketchup
    • 1/4 cup prepared horseradish (or 1/4 cup grated fresh horseradish)
    • 1/2 lemon, juice
    • 1 tablespoon Worcestershire sauce
    • 3 drops Tabasco sauce
    • 2 tablespoons of the poaching liquid from summer shrimp boil

Preparation

Baking Directions:

Take a large pot (with an insert basket) and prepare a court bouillon (poaching liquid).  Add wine, lemon, garlic, bay leaves, fresh thyme, red chiles and Old Bay seasoning.  Top off with water then set over high heat to bring to a boil. Season lightly with salt and pepper.  Once boiling, reduce heat to a simmer then add potato and corn. Simmer for 15 minutes to give potatoes and corn a head-start. Add clams and simmer for five to seven minutes more to allow clams to open slightly.Add sausage and simmer for two to three minutes. Add shrimp then allow the liquid to come back to a simmer before shutting off heat. Cover with a lid and allow shrimp to cook in the heat of the court bouillon, which takes about seven to eight minutes, or when they turn pink.Remove basket from pot (or use a large spider/strainer) and pour contents out onto a large platter lined with newspaper. Garnish with extra fresh lemon wedges, some parsley sprigs and serve with cocktail sauce and sauvignon blanc.Cocktail sauce: Stir together all of the ingredients in a bowl and chill for about an hour to allow the flavors to come together.

Recipe tags

Easy American

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