Nantucket Shrimp Boil Recipe - Cooking Index
Nantucket Shrimp Boil Recipe - Cooking Index
A peel-n-eat shrimp feast is something you don't see much of anymore except in states that border the Gulf of Mexico. However, such a meal can be loads of fun and offer a nice change of pace from the traditional New England boiled lobster dinner. The boil is given a distinctive Nantucket twist by cooking the shrimp in a combination of Cisco Brewery's Whale's Tale Pale Ale and Nantucket Rub. Place a heaped communal platter of the hot boiled shrimp in the center of a table spread with last week's Inquirer & Mirror. Have lots of napkins and icy beer on hand. The choice of dipping sauce is up to you -- melted butter, extra virgin olive oil, cocktail sauce, homemade mayonnaise, or other favorite seafood sauce.
Type: Fish, Shellfish| 3 tablespoons | 45ml | Olive oil |
| 1/2 cup | 118ml | Nantucket Rub - see * Note |
| 2 | Whale's Tale Pale Ale | |
| 1 | Lemon - quartered | |
| 4 lbs | 1816g / 64oz | Shrimp - (16/20 count) - unpeeled |
* Note: A local comercially prepared blend of dill, pink peppercorns, tarragon and lemon peel available from http://www.completekitchen.com/
Heat olive oil over medium heat in a large pot. Add the Nantucket Rub and cook until the seasoning smells aromatic, 2 to 3 minutes. Pour in the beer and add the lemon quarters. Bring the mixture to a boil.
Using a drop-in steamer basket with a handle, add the shrimp to the pot and simmer until just cooked through the centers, 3 to 4 minutes. Remove the steamer basket from the pot, holding it over the pot briefly to drain all liquid.
Mound the hot shrimp onto a platter and have your dipping sauce-of-choice ready. Serve at once.
This recipe yields 6 to 8 servings.
Source:
1st Traveler's Choice Internet Cookbook at - http://www.virtualcities.com/ons/recipe.htm
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