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California Shrimp Boil

Imagine a warm summer evening sitting on a sandy beach, happily shelling shrimp and nibbling on corn on the cob and new potatoes. You can make this any time of year. Be sure to enjoy it with crusty bread and wine.

Ingredients:

1/2 cup Fish & Shellfish Herb Rub
1 tablespoon kosher salt
One 750 ml bottle dry white wine
2 pounds medium red potatoes, quartered
4 ears sweet corn, husked and cut into 3 pieces
2 pounds uncooked medium shrimp in the shell (31-40 count)
4 sausages (spicy chicken or turkey precooked sausages), sliced on the diagonal into 6 pieces

Fill an 8-quart stockpot half full with water, cover, and bring to a boil. Add the Fish & Shellfish Herb Rub, salt, wine, potatoes, and corn. Cover and cook for 7 minutes. Add the shrimp and sausages and cook for another 3 minutes.

Remove 1 cup of the cooking liquid and set aside. Remove the pot from the heat and pour the shrimp boil ingredients into a large colander to drain. Pile the shrimp boil onto a large platter and pour some of the reserved cooking liquid on top.

Serve with bowls of our Barbecue Sauce or cocktail sauce for dipping shrimp, Mustard for dipping sausages, and butter for slathering on the corn.

Serves 4

Used in this recipe:

Herbed Fish and Shellfish Rub