Subj : BH&G 3519
To   : All
From : Dave Drum
Date : Wed Aug 04 2021 05:13:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Low-Country Shrimp Boil
 Categories: Seafood, Vegetables, Pork, Potatoes, Chilies
      Yield: 6 Servings
 
      4 c  Chicken broth
      1 lb Tiny red or yellow new
           - potatoes
     16 oz Cooked andouille or kielbasa
           - sausage; in 1 1/2" pieces
    1/2 c  Frozen small whole onions;
           - thawed
      1 tb Old Bay seasoning or crab
           - and shrimp boil seasoning
    1/2 ts Cayenne pepper
      3    Ears fresh sweet corn;
           - husked, silks removed, cut
           - across in quarters
  1 1/2 lb Large shrimp in shells;
           - thawed
      2 tb Butter; melted
      1 tb Snipped fresh parsley
           Cocktail sauce
 
  In a 6 to 7 quart slow cooker combine the broth,
  potatoes, sausage, onions, Old Bay seasoning, and cayenne
  pepper. Place corn on top of the potato mixture. Cover
  and cook on low for 7 to 8 hours or on high for 3 1/2 to
  4 hours or or until corn and potatoes are just tender.
  
  If using low, turn to high. Gently stir the shrimp into
  the potato mixture. Cover and cook for 10 minutes more or
  until shrimp are opaque.
  
  Using a slotted spoon, transfer shrimp mixture to an
  extra-large bowl. Pour butter over shrimp mixture; toss
  gently to coat. Spoon some of the cooking liquid over the
  mixture. Sprinkle with parsley. Serve with cocktail
  sauce.
  
  Makes: 6 servings
  
  Better Homes & Gardens | April 2017
  
  MM Format by Dave Drum - 22 April 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Food math at its best-the whole much greater than the sum of its parts
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