Prep Time: 25 minutes

Cook Time: 35 minutes

 

Ingredients

3 tablespoons olive oil

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 boiling 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 tomatoes, 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 cups water to cover.) Cook, covered, 10 minutes or until clams open and corn is tender, stirring 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.

 

 

 

 

Get to know your local fish purveyor Look for the busiest seafood supplier or supermarket seafood counter in town. Places that offer the freshest ingredients

are often the most popular. Once you have a relationship with a seafood

provider, be sure to let them know what seafood purchases were “home runs”

and those that were “strike outs.” Fish purveyors depend on repeat customer

business.

 

Shrimp can be very easily overcooked. To determine doneness, pull one shrimp

out of the pot and open its thickest part; the flesh should look slightly opaque and

feel firm. This means its time to remove the shrimp from the pan. Residual heat

within the shrimp will finish the cooking process; a process referred to as

carryover cooking. Another way to check for doneness is to look at the tails of

the shrimp. If the tail is in a "U" formation, it is ready to eat. If the tail creates a

circle, the shrimp is overcooked.

 

Prep Time: 20 minutes

Cook Time: 20 minutes

 

Ingredients

2 bottles (12 ounces each) Brooklyn East India Pale Ale or other pale ale

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. Bring to a boil

and cook 8 minutes.

 

2. Stir in shrimp. Cook 4 to 5 minutes or just until shrimp turn pink, stirring

occasionally.

 

3. Strain cooking liquid. Pour contents of pot into large serving bowl or

platter. Or, mound on paper-covered table. Sprinkle with additional

OLD BAY Seasoning. Serve with cooking liquid.

 

Makes 6 large servings.

 

 

Fresh shrimp should smell like nothing at all; very clean. Bad shrimp

may smell like ammonia. Have your purveyor give you the bundle of

shrimp to smell, BEFORE he/she wraps it up for you.

 

Prior to cooking shrimp, soak them in ice water for about 30 minutes.

The coolness of the water will ensure their texture is perfect -- slightly

firm and snappy at the same time.

 

 

 

Prep Time: 15 minutes

Cook Time: 35 minutes

 

Ingredients

3 tablespoons olive oil

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 cup OLD BAY® Seasoning

1/2 teaspoon McCormick® Crushed 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.

 

 

If you cannot find fresh shrimp, purchase frozen ones that are labeled

I.Q.F. (Individually Quick-Frozen). I.Q.F. is a method that freezes each

shrimp instantly and helps to preserve the natural shape, color, and

firmness of these tasty crustaceans. Be sure to thaw I.Q.F. shrimp

before cooking.

 

When buying fresh shrimp, look for those that are bright in color (not

faded or dull) and that have a clear, dark shimmer around the eyes.

Also, check each shrimp by giving it a light squeeze; fresh shrimp have

a natural firmness to them.

 

Prep Time: 30 minutes

Cook Time: 30 minutes

 

Ingredients

4 quarts water (16 cups)

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.