Shrimp Boil season rolls on

On the way back from the Gulf, within about the first 45 minutes of leaving the shore streets, you'll pass about 20 places peddling shrimp, all of which say "We pack to travel." It would be interesting down there to see a sign heading back north from the Gulf that said, "Nah, we don't pack to travel. Eat our shrimp here or go hungry."

I digress. Lots of folks know people who'll be heading to the beach this summer. Fewer than in past years, perhaps, with gas being higher than caviar, but nonetheless, people will go. And they'll come back with coolers full of shrimp packed to travel.

Sounds like time for a big ol' pot of water and some sweet corn on the cob.

“Nothing says summer like a shrimp boil,” according to Jasper White, Executive Chef at Boston’s Summer Shack restaurant. “Simple to prepare, easy to clean up and great for any size summer gathering, a shrimp boil is the perfect warm weather complement to an icy cooler full of your favorite brew.”

White has joined forces with OLD BAY Seasoning and a team of chefs across the country to add a whole new dimension to the ultimate casual summertime entertaining classic – the shrimp boil. Thanks to the popularity and accessibility of shrimp, the boil is a perfect change of pace from the typical barbeque fare, no matter how landlocked your summer get-together.

A one-pot wonder that needs no utensils or plates, the basic “recipe” is culinary simplicity at its best. Shell-on shrimp, potatoes, corn on the cob and onions are boiled in a mixture of water, OLD BAY and a can of beer (optional) for good measure. What’s more, the pot can be boiled over a campfire, on a grill or just the kitchen stove.

“In no time you’ll have a tasty shrimp boil that’s sure to be a crowd-pleaser,” said White. “A shrimp boil is great for a small or large gathering of friends and family; the rule of thumb is the bigger the crowd, the bigger the pot.”

Regional Riffs on the ClassicThough the basics of the boil may ring true from coast to coast, local favorite flavors and ingredients mix it up with regional variations. To help salute the shrimp boil this summer, fellow chefs from across the country have joined OLD BAY with their own deliciously distinctive twists:

For a Bostonian take on the boil, chef Jasper White includes littleneck clams and linguiça (a regionally popular Portuguese sausage).

Laurence Edelman, of New York hot spot The Mermaid Inn, shakes it up with local produce from New Jersey and a flavorful microbrew from Brooklyn.

The Franciscan Crab’s Andrea Froncillo gives the boil a San Francisco spin with locally grown garlic, fresh fennel, artichokes and tomatoes.

Rob Wickner and Delroy Powell, of Tampa Bay favorite Catch Twenty-Three, created a “Floribbean” shrimp boil with habanero peppers, sweet potatoes, Spanish onions and chayote squash.

Danton Nix, of Danton’s Gulf Coast Seafood Kitchen in Houston, adds spicy touches like ancho chiles and andouille sausage.

Serving a traditional OLD BAY shrimp boil is also a snap. It can be as simple as dumping the contents in the center of a paper-covered picnic table or party-sized serving tray. Then, let your crew roll up their sleeves and dig in. It’s the essence of casual summer enjoyment – eating with your hands, getting your fingers covered in flavor and trying something fun and new.
For more creative shrimp ideas and The Original OLD BAY Shrimp Boil (Shrimp Fest) recipe, visit the company web site.

The Original OLD BAY Shrimp Boil (Shrimp Fest)
Prep Time: 15 minutes
Cook Time: 30 minutes
What could be more fun? Newspapers covering the table. Fingertips full of flavor. No
food brings people together quite like a shrimp boil. Just roll up your sleeves and enjoy
piles of steaming, delicious shrimp.

4 quarts water (16 cups)
1 can (12 ounces) beer (optional)
1/2 cup OLD BAY Seasoning
2 tablespoons salt
8 medium red potatoes, quartered
2 large onions, cut into wedges
2 pounds lean smoked sausage, cut into 2-inch pieces
8 ears fresh corn, shucked and halved crosswise
4 pounds unpeeled jumbo shrimp (21 to 25 count)

1. Bring water, beer, OLD BAY Seasoning and salt to boil in 12-quart stockpot on high
heat. Add potatoes and onions. Cook 8 minutes. Add smoked sausage. Cook 5
minutes. Add corn. Cook 7 minutes.
2. Stir in shrimp. Cook 4 minutes or just until shrimp turn pink.
3. Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Or,
mound on paper-covered table. Sprinkle with additional OLD BAY Seasoning, if
desired.
Makes 8 large servings.

Florida Shrimp Boil
Prep Time: 30 minutes
Cook Time: 30 minutesChefs Rob Wickner and Delroy Powell, from Tampa's beloved Catch Twenty-Three
restaurant, infuse this “Floribbean” boil with signature Latin flavors and Caribbean
influences.

4 quarts water (16 cups)
1/2 cup OLD BAY Seasoning
4 cloves garlic
2 chicken bouillon cubes
1 teaspoon finely chopped habanero chile pepper (1/2 chile pepper)
2 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
2 large chayote squash, peeled and cut into 1 1/2-inch chunks
3 ears fresh corn, shucked and cut into 2-inch pieces
2 large Spanish onions, peeled and sliced
4 ribs celery, sliced diagonally
2 pounds unpeeled jumbo shrimp (21 to 25 count)
1 medium red bell pepper, sliced
1 lemon, sliced
Directions
1. Bring water, OLD BAY Seasoning, garlic, bouillon cubes and chile to boil in 12-
quart stockpot on medium-high heat. Boil 10 minutes.
2. Stir in sweet potatoes, chayote, corn, onions and celery. Return to boil. Boil 10
minutes. Add shrimp and bell pepper. Cook 3 to 5 minutes or just until shrimp turn
pink, stirring occasionally.
3. Drain cooking liquid. Pour contents of pot into large serving bowl or platter.
Garnish with lemon slices.
Makes 6 large servings.