This is an extremely popular dish in the South. It’s usually shrimp, kielbasa sausage, potatoes and corn cobs boiled in water with a sachet of ‘crab boil’ seasoning. Yum, right? Not exactly. I understand the appeal of this meal, but have never quite gotten why it became so famous. Never, ever (except with this recipe) have I had a Beaufort stew that tasted like anything other than boiled odd ‘n ends. We tried our damnedest to kick up the flavor and add a real punch and zest to the ingredients.
- 1 lb. shrimp, peeled & deveined
- 2 sweet potatoes, chopped and skins on
- 8 oz. mushrooms
- 2 leeks, sliced & washed really well
- 2 T olive oil or butter or coconut oil
- 2 t + 2 T Old Bay
Fill a large pot with water. Add the sweet potatoes and boil until they’re tender all the way through. While the sweet potatoes are cooking, add the leeks, 2t Old Bay and 2 glugs of oil into a saute pan. Cook on medium heat until the leeks have browned, about 12 minutes.
Once the sweet potatoes are almost done cooking, add the mushrooms to the water and let them cook for about 5 minutes. Next, add the shrimp. Don’t overcook the shrimp! Once they’ve turned pink, they’re done.
Place a strainer in your sink and pour out the water and the sweet potatoes, shrooms and shrimp. Shake the strainer really well to remove as much water as you can. Then return the goodies to the pot.
Add the browned leeks and 1T Old Bay to the pot and toss around to coat.