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COOK UP A COASTAL SUMMERTIME CLASSIC
Change Up Casual Entertaining with a Shrimp Boil...and Regional Twists
HUNT VALLEY, MD (June 2008) - "Nothing says summer like a shrimp boil," according to Jasper White, Executive Chef at Boston's Summer Shack restaurant. "Simple to prepare, easy to clean up and great for any size summer gathering, a shrimp boil is the perfect warm weather complement to an icy cooler full of your favorite brew."
White has joined forces with OLD BAY® Seasoning and a team of chefs across the country to add a whole new dimension to the ultimate casual summertime entertaining classic - the shrimp boil. Thanks to the popularity and accessibility of shrimp, the boil is a perfect change of pace to the typical barbeque fare, no matter how landlocked your summer get-together.
A one-pot wonder that needs no utensils or plates, the basic "recipe" is culinary simplicity at its best. Shell-on shrimp, potatoes, corn on the cob and onions are boiled in a mixtrue of water, OLD BAY and a can of beer (optional) for good measure. What's more, the pot can be boiled over a campfire, on a grill or just the kitchen stove.
"In no time you'll have a tasty shrimp boil that's sure to be a crowd-pleaser," said White. "A shrimp boil is great for a small or large gathering of friends and family; the rule of thumb is the better the crowd, the bigger the pot."
REGIONAL RIFFS ON THE CLASSIC
Though the basics of the boil may ring true from coast to coast, local favorite flavors and ingredients mix it up with regional variations. To help salute the shrimp boil this summer, fellow chefs from across the country have joined OLD BAY with their own deliciously distinctive twists:
For a Bostonian take on the boil, chef Jasper White includes littleneck clams and linguiça (a regionally popular Portugeese sausage).
Laurence Edelman, of New York hot spot The Mermaid Inn, shakes it up with local produce from New Jersey and a flavorful microbrew from Brooklyn.
The Franciscan Crab's Andrea Froncillo gives the boil a SanFrancisco spin with locally grown garlic, fresh fennel, artichokes and tomatoes.
Rob Wickner and
Danton Nix, of Danton's Gulf Coast Seafood Kitchen in Houston, adds spicy touches like ancho chilles and andouille sausage.
Serving a traditional OLD BAY shrimp boil is also a snap. It can be as simple as dumping the contents in the center of a paper-covered picnic table or party-sized serving tray. Then, let your crew roll up their sleeves nad dig in. It's the essence of casual summer enjoyment - eating with your fingers covered in flavor and trying something new and fun.
RECIPES
The Original OLD BAY® Shrimp Boil (Shrimp Fest)
Prep Time: 15 minutes
Cook Time: 30 minutes
What could be more fun? Newspapers covering the table. Fingertips full of flavor. No food brings people together quite like a shrimp boil. Just roll up your sleeves and enjoy piles of steaming, delicious shrimp.
Ingredients
1 can (12 ounces) beer (optional)
1/2 cup OLD BAY® Seasoning
2 tablespoons salt
8 medum red potatoes, quartered
2 large onions, cut into wedges
2 pounds lean smokes 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.
Makes 8 large servings.
New England Shrimp Boil with OLD BAY®
Prep Time: 25 minutes
Cook Time: 25 minutes
Renowned seafood chef Jasper White, of Summer Shack restaurant in Boston, cooks up a flavorful New England-style shrimp boil with fresh littleneck clams and smoky, spicy Portuguese sausage.
Ingredients
2 large cloves garlic, sliced
2 quarts chicken broth or stock (8 cups)
1 can (28 ounces) Italian plum tomatoes, crushed
4 tablespoons OLD BAY® Seasoning, divided
1/2 teaspoon McCormick® Ground Black Pepper
1 1/2 pounds red or yellow small new potatoes*
12 to 16 ounces small boliling or cippolini onions, peeled, left whole
1 pound Portuguese chourico or linguica sausage, cut into 1-inch pieces*
4 ears fresh corn, shucked and cut into 2-inch pieces
30 small littleneck clams, scrubbed and drained
2 1/2 pounds unpeeled extra-jumbo shrimp (16 to 20 count)
2 lemons, cut into wedges
Directions
1. Heat oil in 12-quart stockpot on medium heat. Add garlic; cook gently 2 minutes without browning. Add chicken broth, crushed comatoes, 3 tablespoons of the OLD BAY Seasoning and pepper. Bring to boil.
2. Stir in potatoes. Return to boil. Cook, covered, 5 minutes. Add onions and sausage. Cook, covered 5 minutes. Add corn and clams. (If ingredients are not covered by broth, add up to 2 occasionally. Add shrimp. Return to boil, stirring gently. Cover. Remove from heat. Let stand 5 to 8 minutes or just until shrimp turn pink.
3. Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Sprinkle with remaining 1 tablespoon OLD BAY Seasoning. Serve with lemon wedges on the side
Makes 6 large servings
*Tips from Chef Jasper White: Crush the plum tomatoes with your fingers as you add them to the pot. If using larger potatoes, cut into 1 1/2-inch chunks. If Portuguese sausage is unavailable substitute chorizo.
New York Style Shrimp Boil with OLD BAY®
Prep Time: 20 minutes
Cook Time: 20 minutes
Executive Chef Laurence Edelman, of the legendary Mermaid Inn in New York City, spices up a simple, yet deeply flavorful boil sure to win over ever the toughest food critics in the country...New Yorkers. Local pale ale, produce, and fiery peppers make for an unbeatable combination
Ingredients
3 cups cold water
1/2 cup OLD BAY® Seasoning
6 ears fresh corn, shucked and cut into 2-inch pieces
4 large leeks, white and light green parts only, washed and sliced into 1-inch rings
4 red Fresno or jalapeno chile peppers, seeded and sliced thin
3 pounds unpeeled extra-jumbo shrimp (16 to 20 count)
Directions
1. Bring ale, water and OLD BAY Seasoning to boil in 12-quart stockpot on medium-high heat. Add corn, leeks and chiles; mix well. Cook 8 to 10 minutes.
2. Stir in shrimp. Cook 4 to 5 minutes or just until shrimp turn pink, stirring occasionally.
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.
Makes 6 large servings.
San Fran-Inspired Shrimp Boil with OLD BAY®
Prep Time: 15 minutes
Cook Time: 35 minutes
San Francisco chef Andrea Frocillo, of The Franciscan Crab Restaurant, creates and Italian-inspired shrimp boil that showcases tomatoes, artichokes and fennel.
Ingredients
1 medium onion, coarsely chopped
5 cloves garlic, minced
5 cups water
2 cups clam juice
1 can (28 ounces) diced tomatoes, undrained
1 bulb fennel, trimmed, cored and coarsely chopped
1/3 OLD BAY® Seasoning
1/2 teaspoon McCormick® Crused Red Pepper
1 can (14 ounces) whole artichoke hearts, drained
1/4 cup (1/2 stick) unsalted butter
3 pounds unpeeled jumbo shrimp (21 to 25 count)
Directions
1. Heat oil in 12-quart stockpot on medium heat. Add onion, cook and stir 5 minutes or until softened. Add garlic; cook and stir 2 minutes or until lightly browned. Add water, clam juice, tomatoes, fennel, OLD BAY Seasoning and red pepper; mix well. Bring to boil. Reduce heat to low; simmer 10 minutes.
2. Stir in artichokes and butter. Return to boil. Add shrimp. Cover. Remove from heat. Let stand 5 to 8 minutes or just until shrimp turn pink.
3. Drain cooking liquid. Pour contents of pot into large serving bowl or platter.
Makes 6 large servings
Florida Shrimp Boil with OLD BAY®
Prep Time: 30 minutes
Cook Time: 30 minutes
Chefs Rob Wickner and Delroy Powell, from Tampa's beloved Catch Twenty-Three restaurant, infuse this "Floribbean" boil with signature Latin flavors and Caribbean influences.
Ingredients
1/2 cup OLD BAY Seasoning
4 cloves garlic
2 chicken bouillon cubes
1 teaspoon finely chopped habanero chile pepper (1/2 chile pepper)
2 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
2 large chayote squash, peeled and cut into 1 1/2 inch chunks
3 ears fresh corn, shucked and cut into 2-inch pieces
2 large Spanish onions, peeled and sliced
4 ribs celery, sliced diagonally
2 pounds unpeeled jumbo shrimp (21 to 25 count)
1 medium red bell pepper, sliced
1 lemon, sliced
Directions
1. Bring water, OLD BAY Seasoning, garlic, bouillon cubes and chile to boil in 12-quart stockpot on medium-high heat. Boil 10 minutes.
2. Stir in sweet potatoes, chayote, corn, onions and celery. Return to boil. Boil 10 minutes. Add shrimp and bell pepper. Cook 3 to 5 minutes or just until shrimp turn pink, stirring occasionally.
3. Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Garnish with lemon slices.
Makes 6 large servings.
Galveston Bay Shrimp Boil with OLD BAY®
Prep Time: 20 minutes
Cook Time: 45 minutes
Houston Chef Danon Nix, of Danton's Gulf Coast Seafood Kitchen, boils up a true taste of Texas. Earthy ancho chiles and spicy andouille sausage create a soulful blend of Southern and Gulf Coast flavors.
Ingredients
1 1/2 pounds andouille sausage, cut into 1-inch pieces
2 ancho or other dried chile peppers, seeded
3 cups coarsely chopped onions
1 1/2 cups coarsely chopped bell pepper
4 cloves garlic, sliced
2 1/2 quarts chicken broth or stock (10 cups)
3 tablespoons OLD BAY® Seasoning
1 1/2 pounds potatoes, cut into 1 1/2-inch chunks
4 ears fresh corn, shucked and cut into 2-inch pieces
1 can (14 1/2 ounces) diced tomatoes, drained
3 pounds unpeeled jumbo Gulf shrimp (21 to 25 count)
2 tablespoons fresh lemon juice
Directions
1. Heat oil in 12-quart stockpot on medium heat. Add sausage; cook 5 minutes or until browned, stirring occasionally. Add dried chiles; cook and stir 2 minutes. Remove sausage and chiles. Set aside. Add onions, celery and bell pepper to pot; cook and stir 8 minutes or until onions are slightly softened. Add garlic; cook and stir 2 minutes.
2. Pour chicken stock into pot. Add OLD BAY Seasoning; mix well. Bring to boil and boil 10 minutes. Return sausage and chiles to pot. Add potatoes, corn and tomatoes. Return to boil. Reduce heat to low; simmer 20 minutes.
3. Stir in shrimp and lemon juice. Cook 3 to 5 minutes or just until shrimp turn pink. (Do not drain.) Serve with broth in large bowls. Sprinkle with additional OLD BAY Seasoning, if desired.
Makes 6 large servings.
BEYOND THE BOIL
10 Delicious Tips to Enjoy the Taste of OLD BAY® Every Day
Spice Your Seafood. For 60 years, OLD BAY has been "The Definitive Seafood Seasoning," with a famous blend of twelve herbs and spices. From shrimp and crab to salmon and tilapia, OLD BAY helps seafood everywhere reach its full flavor potential.
Sprinkle on Popcorn and Fries. For savory snacks that make your taste buds tingle, just keep the little yellow and blue can handy.
Create Sandwich Heaven. Make your taste buds happy by adding OLD BAY to mayonnaise. Use it as a spread on any meat, fish or veggie sandwich.
Shake It on the Grill. Impress backyard guests by using OLD BAY on chicken, fish and steak instead of your usual grilling spices.
Take Corn to Another Level. The only thing better than fresh corn-on-the-cob? Corn on the cob sprinkled with OLD BAY. Mix it into butter or shake directly on the cob for a delicious twist.
Make the Ultimate Bloody Mary. Celery salt - a key ingredient in OLD BAY - gives the classic Bloody Mary its signature taste.
Jazz Up Potato and Pasta Salads. Give the summer classics a whole new life by adding in some OLD BAY.
Spice Up Eggs. Hard-boiled, scrambled, deviled or fried, eggs and egg salad are tastier when you add OLD BAY.
Put Some Bang into Burgers. Mix OLD BAY in with ground meat when forming patties or simply sprinkle it on top.
Substitute for Salt and Pepper. Swap the salt and pepper shakers for the unmatched taste of OLD BAY. From fried chicken and ribs to burgers and corn, make sure OLD BAY has a place on the table to kick up the flavor in your favorite dishes.
