Web Exclusive: James Bain’s Carolina Boil secrets
BY James Bain
Cape Fear Shrimp Boil 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.
serves 8
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.