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Nov 18, 2017
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Posts Tagged ‘shrimp boil’

Baked: Shrimp ‘Boil’

Monday, July 10th, 2017

070717_baked

 

My husband loves a good seafood boil, but since we don’t live near a coast, we don’t get to have them too often. This summer, I’m making my own version, but without melting over a propane-fired outdoor steamer. The taste of this baked “boil” sends me to a Baltimore harbor, getting my hands dirty as I dive into seafood. It’s simple to put together and goes well with a tasty beer on a hot day.

 

Baked Shrimp ‘Boil’
Adapted from a Land O Lakes recipe
2 to 4 servings

½ lb. Baby Dutch or new potatoes, quartered
2 ears corn, cut into thirds
¼ cup (½ stick) butter, melted
1 to 2 Tbsp. Old Bay seasoning
2 tsp. chile-lime seasoning
2 tsp. garlic powder
½ lb. medium tail-on shrimp, deveined
6 oz. andouille sausage, sliced
Lemon wedges for serving

• Preheat the oven to 400 degrees. Line a very large baking sheet with parchment paper.
• Bring a large pot of water to boil over high heat. Add the potatoes and parboil 5 minutes, then add the corn. Boil together 5 minutes until the potatoes can be pierced with a fork but still firm. Drain well and set aside to cool.
• In a large mixing bowl, whisk together the butter, Old Bay, chile-lime seasoning and garlic powder. Add the shrimp and sausage and toss, then add the parboiled potatoes and corn into the mixture and toss until evenly coated.
• Pour the contents of the bowl onto the baking sheet, and drizzle with any remaining butter. Bake 12 to 15 minutes until the shrimp is opaque.
• Serve immediately with lemon wedges.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

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First-ever MayFest St. Louis slated for May 18 to 20

Thursday, February 2nd, 2012

020212_mayfestAs daytime temps hover in the 60s this week, everyone is already thinking about spring, including the organizers of the first-ever MayFest St. Louis, a festival billed as a “celebration of spring with music, food, drink and fun.”

The inaugural MayFest St. Louis is scheduled to take place from May 18 to 20 in the parking lots at the corner of Seventh and Cerre Streets, southwest of Busch Stadium. For three days straight, music-lovers can rock out to national, regional and local musical performances on two concert stages. Highlights for hungry festival-goers include: a crawfish-and-shrimp boil, featuring a truckload of live crawfish from the Louisiana Bayou; an oyster-eating contest; and an amateur chef “Best Midwest Gumbo” contest. Mobile eateries from the area will be parked at “Food Truck Row,” while traditional festival faves like brats, kabobs and corn dogs will also be available.

Adult imbibers will be able to visit a beer-and-wine garden or grab a cocktail at drink stations scattered throughout the grounds. Visit opening night to parktake in what organizers are calling “St. Louis’ Largest Happy Hour Ever Party.” For more information, visit the festival’s website.

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