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Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.



As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.



Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Tuesday, July 13, 2010

summer shrimp boil



every summer i make this dish at least once, as it reminds me of classical new england summer cooking.  the whole dinner is made in one pot and served on a large plate family style. a variety of seafood can be added to the recipe, such as clams, mussels, lobster, or even scallops.  we prefer just having large shrimp, and find the meal quite hearty without adding more seafood.

a large pot of water is started on the stove, with the pot filled to just over one-half.  as the water comes to a boil, i squeeze in two lemons that have been sliced in half, and drop them in.  at this time, i also add the sliced onions. they are rough cut in half.  this weekend, i used both shallots and small yellow onions.  i also add at this time, one packet of shrimp and crab boil seasoning.  after the mixture has boiled for ten minutes, i add the small red potatoes.  they are added whole, and boiled for 15-18 minutes. then, the fresh corn on the cob, which has been sliced into smaller thirds, is added to the boiling pot.  the corn boils for about 5-7 minutes, and then the peeled and cleaned shrimp are added.  i leave the tails on for presentation.  the shrimp boil for 3-5 minutes depending on their size.  when everything is cooked, i use a very large wire strainer to remove the meal from the pot.  i serve coleslaw and fresh herb bread with the meal. a small dish of melted margarine can be used to drizzle over the meal as desired.

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