After the kiddie parade and a brief break for some running (for Emma... I had pizza), we made our way all the way to St. Louis to celebrate the Fourth at my sister's house (remember her kitchen?). They hosted a fabulously simple Shrimp Boil for their friends followed by a walk to the 18th green for fireworks.
The Boil was the perfect thing to serve for the 4th - it is much like the annual Clambake we host at our house... that we still need to schedule for this year.
Jill, Baby Kate, Samantha, Emma & Me
Corn waiting for its turn in the boil. Aaaand a bottle of Blue Moon, of course.
Jill's husband was in charge of the Boil - he seasoned the water with Old Bay, peppercorns and onions. It was so delicious - wonderfully seasoned.
1/3 cup of Old Bay Seasoning
1 onion, quartered
1 tablespoon of peppercorns
2 pounds of potatoes
2 pounds of smoked andouille sausage, 3-inch pieces
4 ears of corn, cut in half
2 pounds of large, shell-on shrimp (15-20 per pound)
4 lemons, halved
Bring a very large pot filled with water to a boil (a 12 quart pot, or so). Keep adding the ingredients to the pot one at a time until everything is in - it will all finish cooking at the same time.
#1 - Season Water : Add Old Bay, onion and peppercorns.
#2 - Add potatoes, cook for 10 minutes.
#3 - Add sausage, cook for 3 minutes.
#4 - Add corn, cook for 3 minutes.
#5 - Add shrimp, cook for 3 minutes.
Remove from boiling water and "dump" onto papered table. Serve with lemon wedges and chunks of baguette.
Perfect outside summer entertaining - casual and bountiful.
Cousins enjoying their "rocket dogs" and each other : )
Such sweet girls.