Indian Summer Cooking
September to some people means the beginning of Fall but to me there is still a great deal of grilling, BBQ time and outdoor activities that can still be done. Call it Indian Summer or whatever but living in Michigan I want to utilize all the warm weather that I can when it comes to grilling or cooking outside. This month I want to share some great recipes for both seafood and fish ( you still need to check the fat content on both of them). Yes, there are good “fish fats” but when you are watching your fat intake, you still need to be aware of the fat content in the fish you have selected to make. Some examples of good low fat fish are; Tilapia, Trout, Haddock, Atlantic Cod, Perch, Alaskan Salmon and Halibut. Shrimp, Scallops and clams are some low fat sea food selections when they are not deep fried or slathered in butter J.
A shrimp/fish boil is something that I enjoy making when the weather is a bit cooler. Plumb’s Market always carries a nice variety of fish and an assortment of shrimp. For the recipe that I’m sharing with you this month I suggest you get larger shrimp and they should not be previously cooked. If you choose to add a fish to the mix, be sure to select a more “dense” fish like Cod or Halibut so it does not fall apart during the cooking process. Doing a shrimp/fish boil is very easy and the recipe that I want to share with you is one that I have been using for years. I get out my large pot with it’s outdoor burner, set up some long tables, put paper on the tables, find my large white “Martha” platters and gather up some friends for a fun, flavorful dinner!
So don’t pack away the BBQ or your grilling tools just yet, September is still a great month to do some outdoor cooking/entertaining. These recipes will soon become your favorites too because they are fast, easy and are full of deliciousness! Enjoy – For comments/questions email@example.com
Low Country Shrimp Boil
16 cups of water
¼ cup Old Bay Seasoning or Crab Boil Seasoning
2 -3 tsp. ground red pepper
2 pounds of chicken/turkey brats cut into 3” pieces
2 lbs of new potatoes or red potatoes that are small in size (if larger then cut them in half)
10 small onions
6 ears of corn snapped in half and husks removed
2 lbs. of fresh or frozen large shrimp with shells on
¼ cup snipped fresh herbs such as thyme or basil (optional)
Butter Flavored Spray
In a large pot combine the water, Old Bay seasoning and ground red pepper. Cover and bring to a boil. Once water is boiling, carefully layer potatoes, onions. Return to boiling and reduce heat, cover and cook about 10 minutes, add corn and brats, cover and cook for 5 minutes. Add shrimp, cover and cook for about 2-3 more minutes or until shrimp is opaque in color at the head end (be careful not to overcook your shrimp or they will be tough and lack flavor). If you want to add fish or mussels into the pot mixture add them when you put in the shrimp. You may need to cook for 5 minutes instead of 3, depending on how much you add and what it is. Remove from heat and let stand 3 – 5 minutes
Carefully drain the everything from you pot (I use a large cooker with a strainer that fits right in the pot so as I place all the layers in the boil I can remove them all at once). Take a large white “Martha” platter or a large cookie sheet that has been lined with parchment paper and carefully dump all the boil ingredients onto it. Spritz everything really well with the butter flavored spray. Lightly sprinkle the herbs over everything. Serve with cocktail sauce on the side. It will be beautiful and so delicious! Be sure to have lots of napkins.