A Simple Shrimp Boil With Lots of Flavor
My wife hosted a dinner party this weekend for work colleagues and their spouses. One of the spouses was my friend George, an avid fisherman, clammer, crabber and a pretty darn good cook. He brought to the party his special shrimp dish that I will now affectionately call George’s Shrimp Boil.
If I remember his story correctly, for years he purchased the spices for this boil from a roadside stand somewhere in Maryland. When the owner of the stand died and the spices for this boil were no longer available, he asked a friend with the right equipment to analyze the spice mix and give him all the ingredients.
Good News – Bad News
After playing around with the spices, he eventually came up with what he considers the perfect blend of spices that most closely resembles the original spices. That’s the good news.
The bad news is he doesn’t have an exact amount to add to the water before bringing to a boil. As he says, “I just look at the color of the water and adjust by adding more spice or more water. It’s not an exact science but it turns out great every time.”
He promised he would measure out the spices next time he makes them and let me know so I can report back here. I sort of figured out he mixes about 1/2 of the Hot Blend with 1/2 cup of the Mild Blend and adjusts from there. Since I have no idea what the “right” color of the water should be, we’ll have to adjust our seasonings – to taste.
George says “colossal shrimp work best” and his secret to keep the shrimp from overcooking and drying out is to “cover them with ice cubes after draining until chilled.” And one other piece of advice from George – leave the peels on or else people will eat them too fast and they’ll be gone before everyone’s had a chance to have one!
George told me he buys the spices in bulk and makes big batches of these blends so he always has some on hand. I thought it would be fun to use his spice blend in some other ways and again will report back after trying.
- How about coating the shrimp in a little oil, coating the shrimp with the spices in a bowl and then grilling them on your barbecue?
- Or how about peeling the shrimp, coating them with a flour/spice mix and frying them in a deep fryer?
- Why not try the spice on other seafood like scallops or swordfish?And if it’s great for a shrimp boil, I’m sure it would be great for a crab or lobster boil.
Thanks again George for sharing your blend recipes with us.