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.


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 .


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.