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
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