PLATES TO SHARE RECIPES
SHRIMP AND SAUSAGE BOIL
Bring an easy-to-share platter ofthis Low -
Country favorite to the table and everyone
will be impressed. Let your guests nibble on
Eggplant Relish and salad as the boil cooks.
Toss in the lemon halves at the last to squeeze
over the shrimp.
PREP: 1 HR. COOK: BO
MIN.
i
3
-
0
Z.
bag shrimp or crab boil
3
Tbsp. Old Bay Seasoning
2’/4 to 3 lb. small new potatoes
4
or5earscorn,huskedandcutin
172-to3-inch pieces
1
2-lb. spicy smoked link sausage
(kielbasa or andouille), diagonally
sliced in 1-inch pieces
3
to 4 lb. medium to large unpeeled
shrimp (preferably heads on)
3
to 4 lemons, halved
Snipped fresh Italian (flat-leaf) parsley
Garlic Mayonnaise and Cocktail
Sauce,
right 1
2
1.
In a 12- to 16-quart pot bring 2 gallons
water to boiling. Add shrimp or crab boil
and Old Bay Seasoning; reduce heat.
Simmer, uncovered, 10 minutes. Add
potatoes, a few at a time, allowing water
to continue simmering. Simmer 7 to 10
minutes, until nearly tender. Add corn;
simmer, uncovered, 5 minutes. Add sausage
and shrimp. Simmer 3 to 5 minutes, until
shrimp are opaque (do not overcook shrimp)
and sausage is heated through; drain.
2.
Transfer to large platter. Add lemon
halves and sprinkle parsley. Serve hot or
within 1
hour of cooking. Pass Garlic
Mayonnaise and Cocktail Sauce.
SERVES 6 TO 8.
EACH SERVING
678 cal, 34 g fa t (11 gsat. fat),
339 mgchol, 1,356 m g sodium, 41 gcarbo,5g
fiber, 53gpro. Daily Values: 12% vit. A , 97%
vit. C, 14% calcium, 36% iron.
©
GARLIC MAYONNAISE
Scott loves a classic m ayonnaise and uses
tw o fresh egg yolks in his recipe; w e opted
fo r the pasteurized product in this version.
START TO FINISH: 15 M IN .
2
Tbsp. refrigerated or frozen egg
product, thawed
1
Tbsp. cider or white wine vinegar
1
Tbsp. fresh lemon juice
1
tsp. kosher salt or 3/4 tsp. salt
1
tsp.ground mustard
1V2
cups peanut oil
1
tsp. garlic (about 2 cloves)
1
Tbsp. boiling water
1
. In medium glass bowl combine egg
product, vinegar, lemon juice, salt, and
mustard; whisk until smooth. Whisk in
1
tablespoon of the oil a few drops at a time.
Gradually add remaining oil in a thin steady
stream, whisking constantly until mixture
is thickened, about 7 minutes.
2.
On cutting board finely chop garlic.
Sprinkle with a pinch of
sa lt
and rub with
the side of a knife to form a paste. Transfer
paste to small glass bowl. Add boiling
water; let stand 2 minutes. Stir into
mayonnaise. Refrigerate, covered, up to
3 days.
MAKES ABOUT 1 3/4 CUPS.
BLENDER M ETHO D 111
blender combine egg
product, vinegar, lemon juice, salt, and
mustard. Cover and blend 5 seconds. With
blender on low, add
1 cup
peanut oil in a
thin steady stream through opening in lid,
stoppingblender to scrape down sides with
rubber spatula. Gradually blend in enough
hot water to thin to a sauce-like consistency.
Prepare garlic as above; stir into mayonnaise.
EACH 1-TBSP. SERVING
104 cal, 12g fa t (.2gsat.
fat), 0 mgchol, 75 m g sodium, Ogcarbo, Ogfiber,
Ogpro. Daily Values: 1% vit. C.
© C O C K T A IL SAUCE
START TO FINISH: 5 MIN.
1
cup bottled chili sauce
1
/4
cup prepared horseradish
1
Tbsp. fresh lemon juice
1
tsp. bottled hot pepper sauce
(optional)
1.
In small bowl combine chili sauce,
horseradish, lemon juice, and hot pepper
sauce. Season to taste with
salt
and
black
pepper.
Store, refrigerated, up to 1 week.
MAKES ABOUT
11/4 CUPS.
EACH 2-TBSP. SERVING
28 cal, O gfat (Ogsat.
fat),0 mgchol, 398 m g sodium, 6gcarbo,2g
fiber, 1 gpro. Daily Values: 3% vit. A, 10% vit. C,
1% calcium, 1% iron.
BETTER HOMES ANDGARDENS JULY2008
1 7 7
The singles scene
r
has d ra m a tic a lly
im proved.
'c a lifo rn ia '
FfH* OlP
0 or famous
BBQ
Chicken
pizza
«
novv
S ta b le »n single-serve size.
Y°U'Ve
tove that
BBQ
sauce, onions, chic**,
^ofsed gouda and
mozzarella
c
heese.
Ready in less than flve
minutes
in y ° u r 9 ro c e r s
freeze
n
