Seafood Boil
Some foods are just meant to be eaten with your hands. They taste better that way.
You know, the kind you eat with the full intention of licking your fingers. It’s food that forces you to abandon the thought of keeping your hands clean or free from food smells like garlic and onions.
You’re eating dirty and it’s okay.
Really okay. It’s part of the appeal.
Chicken wings, burgers, summer things made on the grill like hot dogs, chicken, ribs and seafood boils…
Which leads me to this….
These succulent shrimp, they wanted to come home with me. I obliged. I steamed them with some Old Bay and then we at them up. But that wasn’t enough. Nope. I needed more. WE needed more.
We devoured them and with the shrimp bits yet under our nails, we locked eyes. I said it first.
“We need some more of these.”
Inspired by the impending summer and outdoorsy food I wanted to make a boil-inspired dish. However, we didn’t have potatoes or corn cobs, but my husband said, “We do have sweet potatoes.”
And that settled it. I diced them up along with some peppers and onions, roasted them together with spices creating a hash. Then, in a skillet I charred some frozen corn and onions. These veggies made a nice comfortable bed for the shrimp. A final resting place.
| Shrimp Boil De | Print |
Ingredients
- Shrimp
- Old Bay Seasoning
- Sweet Potatoes
- Green Pepper
- Red Pepper
- Onions
- Frozen Corn
- Olive Oil
- Salt
- Pepper
- Red Pepper Flakes
- Granulated Garlic
Instructions
- Start with your shrimp. Clean your shrimp. I left the shell on for the peel-and-eat fun. But you could remove them prior to cooking if you don't want your hands dirty and would like to eat the meal with a fork. Season liberally with Old Bay. Toss in pot and steam. I have a makeshift steamer. I put my metal colander inside of a soup pot that has water in it and let the steam cook the shrimp. If you don't have that, you could surely just toss them in a pot with a little water and do the same.
- For the hash, dice your peppers, potatoes and onions. Season with salt, pepper, red pepper flakes, garlic and toss them all in a couple tablespoons of olive oil. Just enough to coat the veggies. Spread them on a cookie sheet and bake at 425 for about 25 minutes.
- For the corn, dice up a small onion. Toss it in a skillet that's coated with olive oil. Add your corn. Sautee on high heat until the corn is charred to your likeness.
- Combine your corn and hash if you'd like. It's all so good and you can eat that part with fork. 🙂
