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Mid Country Boil With Rocksalt

MidCountry boil with Rocksalt
MidCountry boil with Rocksalt(Pixabay)
Updated: Apr. 13, 2018 at 3:33 PM EDT
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MID-COUNTRY BOIL, SERVES 2

INGREDIENTS:

12 CLAMS and MUSSELS 10 SHRIMP, PEELED/CLEANED 2 LINKS KIELBASA SAUSAGE 2 T DICED SHALLOTS and MINCED GARLIC 2 C SOUR BEER 2 PIECES GRILLED CRUSTY BAGUETTE 2 T COMPOUND BUTTER COMPOUND BUTTER ½ LB BUTTER 2 EA ANCHOVIES (OIL CURED) 4 EA PEPPADEW OR SIMILAR PEPPER 2 EA LEMONS, ZEST AND JUICE 1 T SMOKED PAPRIKA 1 EA GARLIC CLOVE

RECIPE:

  • COMBINE ALL UNTIL SMOOTH, CAN FREEZE UP TO 3 MONTHS
  • HEAT PAN OVER MEDIUM HEAT
  • ADD THE CLAMS & A SPLASH OF WATER
  • COVER WITH LID & STEAM FOR A COUPLE OF MINUTES
  • ONCE OPEN, ADD MUSSELS, SHRIMP, KIELBASA, SHALLOTS & GARLIC, SEASON WELL WITH SALT.
  • WHEN SHRIMP SLIGHTLY BROWN, ADD THE BEER & GIVE PAN A GENTLE SHAKE.
  • SIMMER UNTIL THE MUSSELS & CLAMS ARE OPEN & SHRIMP IS ALMOST COOKED THROUGH.
  • ADD 2 T COMPOUND BUTTER & STIR TO INCORPORATE.
  • TASTE FOR SEASONING, ADJUST IF NEEDED. SERVE IMMEDIATELY IN PRE HEATED BOWLS WITH BAGUETTE