Subj : St. Vivian 05
To   : All
From : Dave Drum
Date : Sun Jul 25 2021 17:41:06

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vivian's Frogmore Steam
 Categories: Pork, Vegetables, Potatoes, Citrus, Seafood
      Yield: 4 Servings
 
     16 oz (500 ml) lager-style beer
      4 tb Fins & Shells Rub; more for
           - dusting
      1 lb (500 g) smoked sausage; in
           - 2" (5-cm) rounds
      1 lb (500 g) new potatoes;
           - halved
      4    Ears of corn; halved
      1 lb (500 g) large shrimp
      3 tb Unsalted butter
      2 tb Fresh lemon juice
      1 ts Kosher salt
 
  Set an oven @ 400ºF/200ºC.
  
  In a large Dutch oven over high heat, stir together the
  beer and 1 Tbs. of the rub. When the liquid comes to a
  boil, add the sausage, potatoes and corn to the pot.
  Cover the pot and transfer to the oven. Cook until the
  potatoes are just tender, about 40 minutes, depending on
  the size and age of the potatoes.
  
  Meanwhile, using a sharp paring knife or kitchen shears,
  cut along each shrimp’s shell above the vein line and
  remove the vein. Leave the shell and tail intact.
  
  When the potatoes are tender, remove the pot from the
  oven and add the shrimp. Re-cover the pot and return to
  the oven for 5 minutes. Remove the pot from the oven and
  add the remaining 3 Tbs. rub, the butter, lemon juice
  and salt. Toss to coat all the ingredients. (You want
  some of the seasoning to drip down into the broth.)
  Transfer the contents of the pot to a rimmed serving
  platter, sprinkle everything with a little more of the
  rub and serve immediately. Serves 4.
  
  Adapted from a recipe by Vivian Howard, Chef/Owner of
  Chef & the Farmer
  
  RECIPE FROM: https://www.williams-sonoma.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Apparently, "Now More Cashews!" is code for "Now Only Two Pecans!"

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