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New Orleans Style Shrimp & Beer Boi




Source of Recipe


Tyler Florence


List of Ingredients




1 bottle of beer (any kind you like)
2 lemons, halved, plus more for serving
3 bay leaves
2 teaspoons salt
¼ cup Old bay seasoning
4 medium onions, quartered
1 head of garlic, halved
3 pounds red new potatoes, medium to large
4 ears sweet corn, halved
1 Serrano chili – split lengthwise
½ bunch thyme - tied up
2 pounds smoked sausage, such as andouille or kielbasa
2 to 3 pounds jumbo shrimp with heads and tails

Fill a huge stockpot, preferably fitted with a basket insert, with about 4 quarts of water. Keep in mind that when you add the solid ingredients the water level will rise, so don't fill the pot up more than half way. Squeeze the lemon juice into the water, tossing in the halves too. Add the bay leaves, salt, seasoning, thyme, onions, Serrano chili and garlic; bring the broth to a boil over medium-high heat and simmer for 10 minutes. You want a very aromatic broth with plenty of salt and spices; taste it, don't be afraid to make it strong so some of that flavor can penetrate and get absorbed by the potatoes and stuff.

Add the potatoes to the pot to give them a head start and simmer for 20 minutes. Now add the corn and sausage; cook another 10 minutes, making sure everything stays covered with the liquid. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 15 minutes. Drain and spread the shrimp, sausage, corn, potatoes, and onions out on a table that's covered with newspaper. Serve with lemons, and plenty of napkins.

Yield: 6 to 8 servings

Recipe