| |
Fish | |
| 1 lb shrimp 1 leek 1/2 lb smoked sausage 1/2 bag small new potatoes 2 ears corn 1/2 head garlic sliced 1 TBSP butter cut in 1/2 (1/2 for cooking leeks and 1/2 for shrimp) white wine for cooking 3-4 oz beer Fresh Tyme Old Bay. This is a ratio recipe so just scale up the amounts based on number of people 4 LB will feed 6-8 light eaters, 5 for hungry folks | |
| Trim leaks, cut in thirds and then split. Soak in water at least 3 hours to get out an sand, stirring occasionally. When done, remove from water and slice into 1/4 inch pieces. Rinse Potatoes. Husk corn and cut into thirds. Slice sausage on bias about 1/4 inch thick. Take a handful of leeks and sliced garlic and cook in a pan with butter until softened, add some white cooking wine and reduce. Remove from heat. In a stock pot, add a grate to the botton, or roll up some foil. (you need to keep the ingredients above the liquid so they steam, and dont boil). Add a 50/50 mix of white wine and water to just below the top of the grate/foil. Layer potatoes then corn, add a liberal dusting of old bay and 1/2 of the thyme. Add the sliced leeks and then the sausage. add another liberal dusting of old bay and the remaining thyme. Create foil packet for the shrimp, Add the shrimp, cooked and cooled leeks, butter, and beer. Seak the packet. For cooking place stock pot on burner, brink to steaming and cook for about 1 hour. When about 20 minutes left, place the shrimp packet on the grill on high. Check at 15 minutes (open packet in middle), if shrimp are done remove, if not reseal and cook another 5 minutes. Check again and repeat until shrimp are just cooked through. After 1 hour, remove stock pot from heat. On a large platter empty the stock pot contents. pour shrimp over. Serve and enjoy, old bay hot sauce is a good side, and you can dust some old bay over the platter. | |
Excellent | |
Sort