[CH] dinner the other night

Babs Woods (babs@jfwhome.funhouse.com)
Tue, 08 Jul 2003 15:09:22 -0400 

        Pods,

        As usual, Risa posting about her dinner has reminded me
to post about mine.  Before I went to the FoodTV site and found 
the inspiration for what I made, I had already made it.  The
inspiration was this:

Low Country Boil
Recipe courtesy Paula Deen

Recipe Summary
Prep Time: 20 Minutes Cook Time: 43 Minutes
Yield: 6 Servings

Crab boil, 2 teaspoons per quart of water
12 red new potatoes
6 (4-inch) smoked sausage link sausage
6 ears corn
3 pounds fresh shrimp, unpeeled
Fill a large pot with enough water to cover all of the ingredients. Add 
the crab boil and bring to a boil. Adjust the crab
boil to suit your taste. When the water boils, add the potatoes and 
sausage. Cook on medium heat for 20 minutes.
Add corn and cook for an additional 10 minutes. Add shrimp and cook for 
no more than 3 minutes. Drain and serve
with warm bread.
Episode#: PA1A25


My rendition was a bit different, but I'd remembered enough to pull off
this, which was pretty good, it's pretty forgiving for a larger crowd:

B. Woods
070403

Shrimp, Keilbasa, and Corn Soup or Stew
(inspired by and based roughly on a segment seen on FoodTV)

8C water + 2C low-salt chicken broth (you can change the balance of 
these)
1 medium onion, peeled, cut in 1/4ths
3 fat cloves garlic, peeled 
2-1/2T Old Bay Seasoning 
1/2lb lean cooked keilbasa, cut into ~6 (1" to 1-1/2") pieces

1-2lbs unpeeled scrubbed potatoes, cut in 1/4ths or so (2-4 potatoes)

2 ears corn, shucked, cleaned, cut into 3 pieces each (6 small sections 
total)
1lb medium shrimp, peeled and cleaned, tails left on

In a stockpot, combine first 5 ingredients, bring to a boil.  Add 
potaoes, cover and cook 15 minutes.  After then, add corn chunks.  Cover 
and cook another 15 minutes.  When corn is mostly cooked and potatoes 
are almost done, add in shrimps.  Cook shrimp 3-5 minutes if raw, or 
until done (frozen may take about 10 minutes).  Serve hot, with crusty 
sourdough bread with butter.  Serves 2-4 people.

If you want to serve more people, add 1-2 more potatoes, more corn, 
peeled and chunked carrot (cut lengthwise and then in ~1"+ pieces like 
the keilbasa, cook with corn), more keilbasa and garlic.  


Also, if anyone saw the show on foodtv where they went to a Chinese
restaurant run by two people who had originally trained to be physicians 
who ended up running a dim sum place:  One of their items goes roughly 
like this and if anyone has a more precise version of the recipe I'd 
like a copy, I haven't made any yet:


Shrimp & shrimp dimsum 
(inspired by FoodTV and rendered from memory)

2lbs medium raw shrimp, peeled and cleaned, 1lb leave the tails on
scallions, cleaned and finely chopped
cilantro, cleaned and finely chopped
ground white pepper
(a little sugar)

Batter:
flour
egg
water

oil for frying

Method:

Peel 1lb shrimp, clean, and leave the tails on.  Mince the remaining 1lb 
shrimp with the other non-batter ingredients.  Wrap the intact shrimp in 
a blob each of shrimp paste mixture, encasing well.  Make a batter, and 
dip each shrimp blob in batter.  Deep fry until golden brown, drain.  
Serve.

(I also seem to recall the shrimp may be butterflied before being wrapped
in the shrimp paste mixture.)

                                -babs