F3 Podcast - Episode 16 - Duval, dine and drafts

2 lbs Mayport shrimp, shell-on (or substitute: Gulf shrimp, spot prawns, or large Pacific shrimp)

1 lb smoked sausage, sliced into rounds (like andouille or kielbasa)

4 ears of corn, cut into thirds

1½ lbs baby potatoes (Yukon Gold or red)

1 lemon, quartered

1 head of garlic, halved crosswise

½ cup Old Bay seasoning (or similar seafood boil seasoning)

2–3 bay leaves

1 stick of butter (½ cup)

Optional: a few dashes of hot sauce or cayenne pepper

Prepare the boil:

In a large stockpot, fill with water (about 4–5 quarts) and add Old Bay, bay leaves, garlic, and lemon. Bring to a rolling boil.

Add the potatoes:

Boil for about 10–12 minutes until they start to soften.

Add the sausage and corn:

Cook another 5–7 minutes.

Add the shrimp:

Toss in the shrimp and cook just until pink — about 2–3 minutes. Don’t overcook.

Drain and serve:

Drain the boil, then spread everything over newspaper or parchment on a picnic table.

Butter drizzle:

Melt the butter and pour it over the top, or serve it on the side for dipping.

Optional garnish:

Sprinkle a little extra Old Bay or chopped parsley. Add lemon wedges for squeezing.

Mayport Shrimp Substitute:

Best pick: Gulf shrimp from the U.S. South.

West Coast: Spot prawns or wild-caught Pacific shrimp.

Elsewhere: Frozen Argentine red shrimp are a good option (sweet and meaty).

Seasoning:

If Old Bay isn’t available, make your own mix:

1 tbsp paprika

1 tsp celery salt

½ tsp cayenne

½ tsp black pepper

½ tsp mustard powder

¼ tsp allspice

Sausage:

Local smoked or spicy sausage adds personality — try a chorizo or local butcher’s smoked sausage if that’s what’s available.