I'm jumping with joy. When I posted this Old Bay Shrimp recipe I was contacted by someone from Old Bay asking if I would like to receive an Old Bay Starter Kit. Well, if you read my last post on Old Bay you won't be surprised when I said, "Heck Ya!" I was expecting a few samples of Old Bay Seasoning and maybe an apron or something so I was shocked when the UPS guy delivered a huge box. So what was in the box you ask? An awesome 12 quart stockpot, an oven mitt, various flavors of different Old Bay Seasonings and a bunch of recipes.
Now, this isn't a review for Old Bay. I'm writing about it simply because I love it so much. This Shrimp Boil was one of the recipes included in the kit and it is fantastic! The recipe was created by Chef Laurence Edelman of the Mermaid Inn Restaurant in New York City and I just made a few changes. It's a great way to use up the last ears of corn you are probably cherishing. I think it would be a perfect dish to serve for a group of people. It's so easy, affordable and of most importantly delicious. Thanks Old Bay!
Note* This recipe makes A LOT so half or third if you're not feeding an army.
2 bottles Pale Ale
3 cups shrimp or chicken stock (you can also use water)
1/2 cup Old Bay Seasoning
6 ears corn, cut into 2" pieces
4 large leeks, white and light green parts only, washed and cut into 1" rings
2 red chili peppers, seeded and sliced thin or 1/2 tsp red chili flakes
3lbs shrimp, unpeeled, deveined
1 lemon, washed and halved
1 TBSP oil
In a large stock pot, heat the oil over medium heat. Add the leeks and chili and saute for about 5 minutes (don't brown the leeks.) Add the beer, stock and corn to the pot and mix well. Bring the liquid to a boil and cook for 8 minutes. Stir in the shrimp and lemon halves. Lower the heat to medium and cook another 4-5 minutes (just until the shrimp turn pink,) stirring occasionally. Remove from heat and pour everything into a large serving bowl. Serve with crusty bread to sop up the juices.
Sunday, September 21, 2008