- Newspaper (they make clean up shockingly easy)
- Old Bay Seasoning
- Lemon (lots!)
- An instructional on deveining shrimp (optional)
Ingredients
- 4 quarts water (16 cups)
- 1 can (12 ounces) beer (optional)
- 1/2 cup OLD BAY® Seasoning
- 2 tablespoons salt
- 8 medium red potatoes, quartered
- 2 large onions, cut into wedges
- 2 pounds lean smoked sausage, cut into 2-inch pieces
- 8 ears fresh corn, shucked and halved crosswise
- 4 pounds unpeeled jumbo shrimp (21 to 25 count)
Directions
1. Bring water, beer, OLD BAY Seasoning and salt to boil in 12-quart stockpot on high heat. Add potatoes and onions. Cook 8 minutes. Add smoked sausage. Cook 5 minutes. Add corn. Cook 7 minutes.
2. Stir in shrimp. Cook 4 minutes or just until shrimp turn pink.
3. Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Or, mound on paper-covered table. Sprinkle with additional OLD BAY Seasoning, if desired.
- Cocktail sauce
- Mayo
- Mustard
- Horseradish sauce
- Ketchup
More cocktail and horseradish than the others. But just taste it and add more of
what you want as you go along. Enjoy--and so will your guests, people raved!
Ingredients
- 1/2 cup cider vinegar or beer (again, I did the cider vinegar)
- 1/2 cup water
- 2 tablespoons OLD BAY® Seasoning
- 1 pound large shrimp, peeled and deveined, leaving tails on
- 1 cup OLD BAY® Cocktail Sauce (or make your own).
Directions
1. In a medium saucepan, mix vinegar, water and OLD BAY. Bring to boil on medium heat. Gently stir in shrimp, then cover.
2. Steam 2 to 3 minutes or just until shrimp turn pink. Drain well.
3. Serve immediately or refrigerate until hungry guests arrive. Best served with punchy cocktail sauce and lively conversation.
Prep and Cook Time: 30 minutes. Notes: If you are concerned about salmonella or bacteria in raw eggs, use 1/2 cup pasteurized whole eggs (available at some grocery stores) in place of the egg yolks. Yield: Makes 1 cup
Ingredients
- 1 cup loosely packed basil leaves
- 1/2 cup extra-virgin olive oil
- 1/2 cup canola oil
- 2 egg yolks (I used egg-beaters)
- 2 cloves garlic, minced
- 1/2 teaspoon each dried mustard, lemon juice, salt, and pepper
Preparation
1. Bring a large pot of salted water to boil. Dunk basil leaves into the boilin
g water for 20 seconds. Drain and squeeze out as
much excess water as possible.
2. In a blender, whirl blanched basil leaves with olive and canola oils. Empty into a measuring cup or small pitcher and reserve.
3. In a medium bowl, whisk together egg yolks, garlic, mustard, lemon juice, salt, and pepper.
4. Whisk in a drop of the basil oil; continue adding drops of oil, whisking until mixture thickens to a mayonnaise-like consistency. Continuing to whisk, pour in remaining basil oil in a very thin stream. Season with additional salt and pepper to taste.
If you are an overachiever, you do all three. Dump on the newspapers and go to town. Laugh, chat, eat, dip, savor, and sit back with a full heart and belly at the end. Enjoy your true Carolina Experience.
