A shrimp boil exemplifies what summer eating is all about. It should be fresh and flavourful, simple, and, ideally, festive. And a shrimp (or any seafood you like) boil is a great way to feed a crowd with little fuss. All you really need is a large pot for cooking, some just-picked summer produce, a table covered with paper to spread out the food and friends to enjoy it. Though cooked year-round in the South, summer is the best time of the year to enjoy a seafood boil in Ontario, when you have an array of farm-fresh produce to choose from and the mess of eating it can be relegated to the outdoors.
Ingredients
- 1 pound Planet Shrimp
- 2 cobs corn, quartered
- 12 baby potatoes
- 1 onions, peeled and cut in half
- 4 large sausages, chorizo or any preferred flavour
- 3 tablespoons butter
- 3 tablespoons Old Bay seasoning or any favourite spice blend
- 1/4 cup chives, chopped
- salt and pepper to taste
- 4 soft dinner rolls or slices of bread (optional)
Preparation
Bring a medium pot of water (or shrimp stock), seasoned with 2 tablespoons of your favourite spice blend, to a boil. (We made our own version of Old Bay seasoning, but you can use blends like Chinese five spice or a bbq blend.)
Place the onion, potatoes and sausage into the pot to cook. Once the potatoes are tender and sausages are cooked through, add the corn and cook for 3 minutes or to desired tenderness.
Add the shrimp and cook for 1 minute or until it becomes a bright pink colour. Once all of the ingredients are cooked strain them (reserve the liquid for your next boil.)
Toss them in butter, remaining 1 tablespoon of spice blend and fresh chopped chives. Season with salt and pepper and serve with bread or dinner rolls.
