Issue Date: July 20, 2008
One-pot seafood boil
A simple seafood-and-sausage boil is good for a party
For a big summer party, it doesn't get much simpler than the one-pot South Carolina boil known as Frogmore Stew. Kielbasa and potatoes cook in a spicy broth, followed by corn and, finally, shrimp. The whole process -- start to finish -- takes 40 minutes. Arrange the food on a large platter with lemon wedges, and give each person a small dish of melted butter. Follow with my Butter Lettuce and Avocado Salad, then watermelon and these fun Chocolate-Peanut-Pretzel Clusters.
Contributing Editor Pam Anderson is the author of five cookbooks. Her latest is "The Perfect Recipe for Losing Weight and Eating Great" (Houghton Mifflin, $27).
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Frogmore Stew
2 medium onions, quartered from stem to root
4 garlic cloves, smashed
1/2 cup seafood seasoning, such as Old Bay
Salt
1 lemon, halved
2 pounds small red potatoes, scrubbed
2 pounds kielbasa, cut into 16 pieces
8 ears corn, husked and broken in half
2 pounds (21 to 25 count) shrimp, unpeeled (use wild shrimp, if possible)
Lemon wedges and melted butter, to serve
Pour 3 quarts of water into a large, heavy-duty roasting pan set over two burners or into a large kettle, such as a lobster or crab pot. Add onions, garlic, seafood seasoning (yes, 1/2 cup is the correct amount) and salt to taste. Squeeze lemon juice into the stock, then toss lemon halves into the pan or pot.
Bring to a boil over medium-high heat. Add potatoes and kielbasa; return to a boil. Cover pan with foil or partially cover pot with lid. Reduce heat and simmer, cooking until potatoes are just tender, 20 minutes.
Add corn; increase heat to medium-high and cook, covered, until tender, about 5 minutes longer. Stir shrimp into hot broth; let stand, covered, until they are just cooked, about 2 minutes longer.
Serve seafood, sausage and veggies on one or two large platters, with lemon wedges and small bowls of melted butter for dipping.
Serves 8
Per serving: 429 calories, 43g carbohydrates, 37g protein, 12g fat (4g saturated), 218mg cholesterol, 5g fiber, 2,163mg sodium
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Chocolate-Peanut-Pretzel Clusters
1 cup semisweet or bittersweet chocolate chips
1 cup peanut butter chips
1 cup unsalted, dry-roasted peanuts
1 cup stick pretzels, roughly broken into 1-inch pieces
Heat chocolate and peanut butter chips in a medium bowl over a saucepan of simmering water until chocolate chips have melted and peanut butter chips have almost melted. Carefully remove bowl from heat (watch out for steam); stir in peanuts and pretzels. Drop mixture, 1 Tb. at a time, onto a greased or Silpat-lined cookie sheet. Cool until set, about 1 hour.
Makes 2 dozen
Per cluster: 139 calories, 13g carbohydrates, 4g protein, 8g fat (5g saturated), 0mg cholesterol, 4g fiber, 54mg sodium
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Butter Lettuce & Avocado Salad
2 medium shallots, minced
1/4 cup fresh lemon juice
1/4 cup Dijon mustard
2 Tbs. rice wine vinegar
Salt and ground black pepper
1 cup extra-virgin olive oil
12 cups (about 2 heads) butter (or Boston) lettuce, cleaned, dried and torn into bite-sized pieces
2 avocados, peeled, pitted and cut into medium dice
Whisk shallots, lemon juice, mustard, vinegar and 1/4 teaspoon each of salt and pepper in a small bowl or 2-cup liquid measuring cup. Slowly whisk in the oil, first in droplets, then in a steady stream, to make thick vinaigrette; set aside.
When ready to serve, toss salad greens and avocados with about 1/2 cup of the vinaigrette, drizzling in a little more, if necessary.
Serves 8, with leftover Vinaigrette
Per serving: 165 calories, 7g carbohydrates, 2g protein, 16g fat (2g saturated), 0mg cholesterol, 4g fiber, 54mg sodium
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