Low-Country Shrimp Boil

As soon as the crickets and cicadas start singing, it's bound to be springtime. Today was sublimely gorgeous, and to celebrate, I toted home 3 pounds of massive shrimp caught just this morning from New Orleans for a good old shrimp boil. Here's how to do one yourself.

This recipe is for two hungry people, or a great appetizer for 4. We will be cooking the below recipe in two batches to make enough for a whole meal.

Ingredients

• 3lbs fresh (not frozen) head-on, shell-on shrimp. If you can't get this, then substitute the peeled variety, but not cooked or frozen if possible.
• 6 small lemons
• 1lb small red potatoes or even fingerling potatoes will do
• 8-10 cloves garlic
• 2 medium onions
• 3 bay leaves
• 6 small "nibblers" half-size ears of corn
• 1lb sausage, dealer's choice
• Zatarain's Crab Boil "In Bag" 3oz (1 bag)
• 4oz Zatarain's liquid Shrimp & Crab Boil Concentrate

Method

Rinse shrimp with cool water and remove any broken legs or antennae. Divide into two servings, then set aside. Quarter the lemons, halve the potatoes, and rough chop the onion. Cut sausage into 2 inch long pieces. Peel 8-10 garlic cloves. Over a medium-hot flame, boil 1.5 gallons of water with Zatarain's Crab Boil, Zatarain's Concentrate, and bay leaves. Once to a boil, add half the prepared lemons, potatoes, onion, sausage, corn, and garlic. Allow to boil for approximately 15 minutes until potatoes are just soft. Add one half of the whole shrimp, and turn heat down to medium. Cook for 3-4 minutes, depending on the size of your shrimp (larger take longer). Turn off heat and leave to steep for 2 more minutes. Using a strainer or colander, remove all contents excepting bay leaves, lemons, and Zatarain's bag. Return liquid to a boil, and add second batch of lemons, potatoes, onion, sausage, corn, and garlic. Repeat the boiling process, adding shrimp after 15 minutes and then turning off heat after shrimp are cooked for a few minutes, then strain.

Peel and eat shrimp and accoutrement once cool to the touch!

TIP: If you have too many potatoes leftover a great idea is to smash them with sour cream into a savory mashed potato side for later!

Bonus Recipe: Alan's Creamy Cocktail Sauce

• 1/2 cup Ketchup
• 1/8 cup Mayonnaise, Miracle Whip, or Salad Cream
• 1tbsp lemon juice
• 2tbsp Worcestershire sauce
• 2tbsp Prepared Horseradish
• 1tsp onion powder
• 1tsp ground pepper

Stir to combine all ingredients, then serve.

Mid-Winter Beef and Barley Stew

These days, I can't ever tell from one day to the next if one evening will be freezing, or fairly balmy. Tonight, however, is blustery and chilly and calls for a cozy, hearty dish.

Ingredients

• 1 large white onion
• 2-3 carrots
• 5-6 ribs celery
• 2 cloves garlic
• 2 bay leaves
• 1lb stew beef cubed
• 4-5 tablespoons olive oil
• 6 cups beef broth
• 1.5 cups dry red wine
• 1 cup flour
• 1 cup pearled barley
• salt
• pepper
• 4 tablespoons Worcestershire sauce
• 4 tablespoons soy sauce

Method

(makes 4 servings, takes 3 hours)

To make relatively similar size pieces, roughly dice large onion; peel and coarsely chop carrots; chop celery. Mince garlic.

Rinse then dry cubed stew meat. In a large bowl, combine flour, 1tsp salt and 1tsp pepper. Stir to combine. Working in batches, coat cubed stew meat in flour mixture. 

In a large cast iron pot or dutch oven, heat olive oil on medium heat. When fragrant, work in batches to brown cubed meat on all sides. Avoid overcrowding. Remove from oil and set aside. 

Once all meat is browned, add all diced veggies (excepting garlic) to oil, adding additional oil if needed to get vegetables coated. Stir to coat, and add dashes of salt and pepper. Add garlic after one minute. Stir to continue cooking, or until onions are turning slightly translucent-- about 4-5 minutes. 

Add browned beef mixture to the pot, and add 1 cup dry red wine and enough beef broth to cover the vegetable and beef mixture, approximately 3 cups. Add 1 teaspoon of each salt and pepper and half of the Worcestershire sauce and soy sauces (2 tablespoons of each). Stir to combine. Bring mixture to a boil, and turn heat down to low. Simmer uncovered for 15-20 minutes, or until liquid mixture has reduced in the pot by about a third. 

Add 1 cup beef broth and remaining 1/2 cup dry red wine. Add additional tablespoons of salt and pepper, as well as remaining 2 tablespoons of Worcestershire and Soy sauces. Stir to combine, and bring up to boil, then lower heat to simmer. Simmer covered for an additional 1.5 hours, stirring every half hour to prevent sticking. 

Rinse 1 cup pearled barley in cool water and drain. Add to stew and add remaining cup beef broth. Stir, cover, and simmer for 45 minutes until barley is cooked through. Remove from heat and allow to cool slightly before serving.

Bon Appetit!