• St. Vivian 05

    From Dave Drum@1:229/452 to All on Sun Jul 25 17:36:30 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Vivian's Frogmore Steam
    Categories: Pork, Vegetables, Potatoes, Citrus, Seafood
    Yield: 4 Servings

    16 oz (500 ml) lager-style beer
    4 tb Fins & Shells Rub; more for
    - dusting
    1 lb (500 g) smoked sausage; in
    - 2" (5-cm) rounds
    1 lb (500 g) new potatoes;
    - halved
    4 Ears of corn; halved
    1 lb (500 g) large shrimp
    3 tb Unsalted butter
    2 tb Fresh lemon juice
    1 ts Kosher salt

    Set an oven @ 400ºF/200ºC.

    In a large Dutch oven over high heat, stir together the
    beer and 1 Tbs. of the rub. When the liquid comes to a
    boil, add the sausage, potatoes and corn to the pot.
    Cover the pot and transfer to the oven. Cook until the
    potatoes are just tender, about 40 minutes, depending on
    the size and age of the potatoes.

    Meanwhile, using a sharp paring knife or kitchen shears,
    cut along each shrimp’s shell above the vein line and
    remove the vein. Leave the shell and tail intact.

    When the potatoes are tender, remove the pot from the
    oven and add the shrimp. Re-cover the pot and return to
    the oven for 5 minutes. Remove the pot from the oven and
    add the remaining 3 Tbs. rub, the butter, lemon juice
    and salt. Toss to coat all the ingredients. (You want
    some of the seasoning to drip down into the broth.)
    Transfer the contents of the pot to a rimmed serving
    platter, sprinkle everything with a little more of the
    rub and serve immediately. Serves 4.

    Adapted from a recipe by Vivian Howard, Chef/Owner of
    Chef & the Farmer

    RECIPE FROM: https://www.williams-sonoma.com

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