Web Exclusive: James Bain’s Carolina Boil secrets

BY James Bain



Cape Fear Shrimp Boil
serves 8


1 pounds small red potatoes


2 onions thin sliced


1 lemon thin sliced


3 tbl sea salt


1 pound keibasa or other sausage cut into 1 inch pieces


8 ears of sweet corn shucked and cut in half


3 pounds of local shrimp


Surf Salt


Put potatoes onions lemon and salt in a large pot of water. Bring to a boil and check doneness for potatoes. Add sausage corn and cook for 5 more minutes. If potatoes are tender add shrimp and cook for 4 more minutes drain and serve. Peel and dip in your favorite flavor of Surf Salt.






Boil times will vary depending on the seafood used. Bain recommends the following:



Creek shrimp 20-25 ct 4-5 min


Ocean Shrimp 16-20 ct 7-8 min


Spiny Lobster 1 lb 14-16 min


Blue Crab (whole) 10 oz 15 min


Eastern Clam Little Neck 6-8 minutes


Oyster Singles 5 min “wet ” 8-10 min “dry”


Stone Crab Claw Medium 8-10 min






What to serve with the Boil


Of course Drawn Butter Cocktail Sauce Cornbread and Slaw. And here are a few other good sauces.



HORSERADISH TABASCO BUTTER


4 tbl unsalted butter softened


2 tbl drained horseradish


1 tbl green Tabasco


1/4 tbl lemon zest


1 tbl lemon juice


1/4 tsp smoked paprika


sea salt



Combine and serve with any steamed seafood .






JERKED MAYO


5 tbl jerk spice


1/4 cup olive oil


3 tbl soy sauce


1/4 cup Orange Juice


1 1/2 cup good quality mayo


1/2 cup prepared horseradish


4 tbl spring onions fine chopped


Combine all ingredients and chill for one hour.