A Shrimp Boil is all about Food, Friends and Fun.
This is a tradition that my Mother, who was born and raised in New Orleans, Louisiana, hosts every July in honor of all the July birthdays within our circle of family and friends. As she is getting on in years, I have hosted it at my home, but she continues to cook the shrimp and put it on ice for the feast. This is my favorite day of the year….endless shrimp with remoulade sauce, what more could I want?
New Orleans Shrimp Boil Menu
Broadway Pea Salad from Clinkerdagger’s
Cucumber Salad with Orzo
Spinach Salad from the Coeur d’Alene Dressing Company
Vanilla Ice Cream with Triple Chocolate Mess
Zatarain’s Shrimp Boil Packet
3 lbs raw gulf shrimp
2 lemons, wedged
Place spices in water and bring to boil. Add shrimp and lemons for 6 minutes being careful not to overcook. Take out and cook immediately by placing in ice water. Place shrimp on ice if saving for later, otherwise scoop out shrimp and place on butcher paper lined outdoor tables.
1 medium onion
1 bunch green onions
1 stalk celery
2 cloves garlic
1 quarter cup parsley
1 tablespoon paprika
1 quarter teaspoon cayenne pepper
2 teaspoons salt
1 half cup Creole mustard
2 tablespoons lemon juice
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
4 shakes Tabasco
3 quarters cup oil
Combine all ingredients except oil in food processor. Turn on and slowly dribble in the oil.
Allow flavors to marry for 24 hours ahead. Season to taste.
HORSERADISH-TOMATO COCKTAIL SAUCE
1 Bottle Heinz Cocktail Sauce
1 tablespoon lemon juice
2 tsp. creamy horse radish, prepared and purchased; amount to taste, should be fairly hot
Stir together and allow to stand to marry together.
Broadway Pea Salad From Clinkerdagger
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon white pepper
1 teaspoon kosher salt
4 ounces snow peas, bud and strings removed
3 1/2 pounds frozen baby peas, thawed but not cooked (see note)
5 ounces water chestnuts, sliced
3 ounces bacon, cooked crisp and chopped 1/4-inch pieces
2 1/2 ounces red onion, 1/4-inch dice
Blend together mayonnaise, sour cream, white pepper and salt. Combine snow peas, baby peas, water chestnuts, bacon and red onions with dressing until ingredients are well coated.
Refrigerate at least 24 hours before serving. Stir twice each day to redistribute dressing.
Note: Peas must be naturally thawed. Slow thawing under refrigeration is best. Room temperature is acceptable, but do not place in water. Place the thawed peas on paper-towel lined pans and let stand at room temperature for 30 minutes to purge the remaining excess moisture from the peas. If peas are not thoroughly thawed or have been thawed in water and not properly drained, they will dilute the dressing.
Yield: 8 servings
Cucumber Salad with Orzo
For the dressing:
Zest and juice of 1 lemon
2 tsp white wine vinegar
1/4 tsp zahtar (spice blend comprised of sesame seeds mixed with powdered SUMAC and dried thyme)
Pinch of kosher salt
Pinch of fresh black pepper
1/4 cup extra-virgin olive oil
For the salad:
1-1/2 cups whole wheat (or regular) orzo
2 cups chopped English (seedless) or Persian cucumber
1/2 cup crumbled feta cheese
1/4 cup roughly chopped Kalamata olives, rinsed and drained
2 Tbsp roughly chopped fresh mint leaves
In a small measuring cup, whisk together the lemon zest and juice, vinegar, zahtar, salt and pepper. In a slow stream, add the olive oil, and continue whisking until the ingredients are combined. Set aside.Bring 2 quarts of water to a boil in a sauce pan. When the water boils, add the orzo. Reduce heat to low and cook for 6 minutes. Drain, rinse briefly under cool water, drain again, and transfer to a mixing bowl.Toss the orzo with half of the dressing, and let it sit for a few minutes to absorb. Then, add the cucumber, feta, olives and mint. Toss well, and add only as much dressing as you need to moisten the ingredients.
If you’re not serving right away, reserve any leftover dressing, and refrigerate it in a separate jar. Refrigerate the orzo for up to two days
Crock Pot Triple Chocolate Mess
1 (18 1/2 ounce) package chocolate cake mix
1 (4 ounce) package instant chocolate pudding mix
3/4 cup oil
1 cup water
1 (6 ounce) bag chocolate chips
1 pint sour cream
Spray crock pot with non-stick spray.
Mix all ingredients and place in crock pot.
Cook on LOW for 3-4 hours.
Try not to lift the lid.
Serve with ice cream.
3 lbs potatoes ( red or yukon gold, boiled, and cubed)
3/4 medium red onion, chopped
1 medium dill pickles, chopped OR ¼ C dill relish
4 eggs, hard-boiled, chopped
3/4 cup low-fat mayonnaise
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce, Lea & Perrins
1/8 cup pickle juice
1 tablespoon seasoned pepper
1/2 tablespoon seasoning salt
1/2 teaspoon white pepper
Place potatoes in large bowl. Add onion, pickles, and eggs.
Combine dressing ingredients in small bowl. Whisk to mix thoroughly.
Add dressing to potatoes and mix.
Chill at least 4 hours to allow flavors to blend.
Better served the next day.