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Written by OLD BAY®
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Source: http://www.oldbay.com/OLD_BAY_news_article3.php
Executive Chef Laurence Edelman, of the legendary Mermaid Inn in New York City, spices up a simple, yet deeply flavorful boil sure to win over ever the toughest food critics in the country...New Yorkers. Local pale ale, produce, and fiery peppers make for an unbeatable combination.
Ingredients
- 2 bottles (12 ounces each) Brooklyn East India Pale Ale or other pale ale
- 3 cups cold water
- 1/2 cup OLD BAY® Seasoning
- 6 ears fresh corn, shucked and cut into 2-inch pieces
- 4 large leeks, white and light green parts only, washed and sliced into 1-inch rings
- 4 red Fresno or jalapeno chile peppers, seeded and sliced thin
- 3 pounds unpeeled extra-jumbo shrimp (16 to 20 count)
Preparation
- Bring ale, water and OLD BAY Seasoning to boil in 12-quart stockpot on medium-high heat. Add corn, leeks and chiles; mix well. Cook 8 to 10 minutes.
- Stir in shrimp. Cook 4 to 5 minutes or just until shrimp turn pink, stirring occasionally.
- Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Or, mound on paper-covered table. Sprinkle with additional OLD BAY Seasoning.
Yield
Makes 6 large servings
Prep Time: 20 minutes
Cook Time: 20 minutes
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