One summer bash I’ll never forget was a coworker’s crawfish boil party. Dennis and his roommates had 100 pounds of crawfish flown into Denver from Louisiana for the party and kept it in the bathroom tub on ice along with a few lobsters a few guests had brought. Each guest was asked to bring beer and $10 to share in costs.
Decorating was simple. On each newspaper draped table, there were large baguettes of French bread, butter, salt and pepper shakers, a bottle of Louisiana hot sauce, and a roll of paper towels. Once a batch was done, they would dump a mess of crawfish and corn on the tables. We’d stand around eating, pushing the used corn husks and crawfish shells to one side. Once everything was consumed, we’d gather up the newspapers, and throw the whole thing in the trash.
They used an outdoor propane burner to cook up the crawfish, and as the day went on the crawfish kept getting hotter and hotter due to the addition of more spices. We drank a lot of beer to cool off and had a great time.
If you’d like to throw a crawfish boil party, check out How to Host a Crawfish Boil Party on ehow.com for a comprehensive guide along with some tips on how to find a live crawfish delivery service online.
A campground seafood boil summer bash
Since we spend much of our summer weekends RV camping, we do a smaller version of the crawfish boil. Instead of crawfish, we buy seafood at the grocery store on the way to the campgrounds and split the purchase with friends.
We usually do this on 4th of July weekend since that’s also when we celebrate my husband’s birthday. However, we did something similar with just lobster and shrimp for my mother-in-law’s birthday. Nothing like fine dining when you’re camping!
Seafood Boil with Corn and Potatoes
Prep time: 10 minutes Total time: 45 minutes
- 4 lemons, halved
- 6 bay leaves
- 1/2 cup plus 2 tablespoon Old Bay seasoning
- 2 large garlic heads, halved horizontally
- 6 medium onions, peeled and quartered
- 2 dried chilies
- Coarse salt
- 16 springs fresh thyme, tied together with kitchen twine
- 1 pound clams
- 1 pound mussels
- 2 pounds of new red potatoes, unpeeled, halved if large
- 8 ears fresh corn, shucked and broken in half
- 2 pounds tail on shrimp, uncooked (frozen is o.k.)
- 6 lobster tails, uncooked (frozen is o.k.)
- Butter, hot sauce and French bread for serving
- Fill a large stockpot with 4 quarts of water. Squeeze lemons into water and add rinds.
- Add bay leaves, seasoning, garlic, onions, chilies, 1 1/2 teaspoons of salt, and thyme.
- Bring to boil. Reduce heat, and simmer 10 minutes.
- Add potatoes and simmer 12 minutes.
- Add corn and simmer 5 minutes.
- Add shrimp, lobster, clams and mussels to pot. Cover, and simmer until lobster is opaque, about 5 minutes.
- Pour off liquid and serve out of the pot.
- Serve with melted butter and/or hot sauce.
- Squeeze and spread the cooked garlic on French bread.
- Serve the corn and potatoes with butter and salt and pepper.
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With Cinco de Mayo just a few days away , I wanted to feature some healthy Mexican recipes this week. This recipe is courtesy of 901 Silver Tequila, a tequila that is triple distilled using only 100% Blue Weber Agave.
Campechana is a Baja Mexico-style seafood cocktail – like a cross between gazpacho and shrimp cocktail – that’s a favorite of my husband and his buddies when they fish in La Paz each year. You can serve this as an appetizer with tortilla chips.
If you want to have 901 Shrimp Campechana as a healthy lunch dish, serve it on top of brown rice in a bowl.
- 1 cup 901 Silver Tequila, plus 2 tablespoons reserved
- 1 pound medium shrimp, shelled and deveined
- 1 can San Marzano whole peeled tomatoes, drained
- 1/4 cup tomato paste (for a spicy kick, use 1/2 cup chile sauce instead of tomato paste)
- Juice of two limes plus 1 cup of lime juice (for poaching)
- 1 small sweet onion
- 3 cloves garlic
- 1 tablespoon fresh basil
- 1 cup cilantro
- 1 small cucumber, seedless or seeded, peeled and roughly diced
- 1 small Serrano chile, seeded and stem removed
- 5 tablespoons salt
- 1 tablespoon prepared horseradish
- 1/2 cup Spanish olives, pitted
- 1 teaspoon finely ground pepper
- 1 large avocado, diced
- 1 cup fresh grape or cherry tomatoes, diced or quartered
For the shrimp:
- Add 3 tablespoons of salt, 1 cup lime juice, 8 cups water, and 1 cup of 901 Silver Tequila to a large pot and bring to a low boil.
- Toss in shrimp then remove pot from heat.
- Allow to poach gently for 4 minutes or until shrimp is pink and cooked through.
For the sauce:
- Combine tomatoes, paste, lime juice, onion, garlic, Serrano chile, cucumber, basil and cilantro, olives and 3 tablespoons salt, pepper and horseradish to a food processor and pulse gently until incorporated.
- Once shrimp have cooled, toss them in with the tomato mixture.
- Slowly add in the avocado, fresh chopped tomato and add to a cocktail glass such as a martini or highball glass.
- Drizzle with 2 tablespoons of 901 Silver Tequila and serve.
- Serving size: 1/4 of recipe
Recipe and photo courtesy of 901 Silver Tequila.