Southern Shrimp Boil (Guy Fieri) |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
3 tablespoons vegetable oil |
10 ounces andouille sausage, cut into 1-inch rounds |
1 1/2 cups cippolini onions, peeled, halved |
1 pound baby artichokes (about 8 small), trimmed and halved |
1 jalapeno, diced |
3 quarts water |
1 pound small red potatoes |
3 tablespoons shrimp boil spice (recommended: old bay) |
1 tablespoon kosher salt |
3 bay leaves |
1 teaspoon hot sauce |
1 teaspoon ground black pepper |
2 ears of corn (about 1 pound), cut into thirds |
1 pound (16/20 count) shell-on shrimp, deveined |
3 green onions, sliced for garnish |
garlic bread, recipe follows |
2 sticks butter, softened |
2 cloves garlic, minced |
1 scallion, minced |
1 tablespoon parmesan |
1 tablespoon finely chopped parsley leaves |
hot sauce, to taste |
salt and freshly cracked black pepper |
1 french baguette |
Directions:
1. In a small stock pot, heat oil over medium heat. Saute sausage, onions and artichokes until lightly colored, about 5 minutes. Add jalapeno, water, potatoes, shrimp boil spice, salt, bay leaves, hot sauce and black pepper. Cover pot and bring to a boil. Reduce heat add corn and cover. Cook until corn is tender, about 10 minutes. Add shrimp and cook until pink and firm, about 5 minutes. Strain the boil through a colander. Plate immediately on a large serving dish. Garnish with sliced green onions or your favorite fresh herb. Serve with garlic bread.
2. Garlic Bread:
3. In a small bowl, mix butter together with garlic, scallion, Parmesan, parsley, hot sauce and salt and pepper, to taste. Preheat broiler with rack 4 inches from heat. Slice baguette horizontally. Spread butter on both halves. Place on a sheet pan and toast under the broiler, about 2 minutes.
4. Yield: 6 to 8 servings
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