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Рецепт Southern Style Clambake
by Global Cookbook

Southern Style Clambake
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Ингредиенты

  • 1 1/2 lb seaweed (optional)
  • 6 sm sweet potatoes or possibly yams - (abt 5 ounce ea) scrubbed
  • 6 sm white onions - (abt 3/4 lb total) peeled
  • 6 x corn ears shucked, husks
  •     reserved, silk discarded
  • 3 x red bell peppers
  • 2 x garlic heads
  • 1/4 tsp dry red pepper flakes
  • 1/2 tsp salt (if not using seaweed)
  • 4 sprg fresh rosemary
  •     (or possibly 1/2 tspn dry rosemary)
  • 7 lb live crawfish
  •     (or possibly 3 lbs medium or possibly large shrimp, shell on)
  • 3 lb live clams scrubbed
  • 3 c. beer - (two 12-ounce bottles)
  •     (or possibly 3 c. dry white wine)
  •     Lemon wedges for garnish
  •     Creole Sauce (see recipe)
  •     Lemon Butter (see recipe)

Инструкции

  1. Preheat an outdoor grill.
  2. Place a metal steamer rack in the bottom of a 16-qt pot at least 10 inches in diameter. If using seaweed, place half of it on and under the steamer rack.
  3. Add in sweet potatoes (reserving 1 for the top as a "tester") and onions. Stand corn along edge of pot, stem end down. Add in pepper and garlic. Sprinkle with red pepper flakes, salt (if using) and rosemary.
  4. Add in shrimp, tied in cheesecloth. Place clams, tied loosely in cheesecloth, over the shrimp and the "tester" sweet potato on top. Pour beer or possibly wine over. Place a layer of seaweed and/or possibly corn husks on the top and cover with the lid.
  5. Place the pot on a fire grate over a white-warm fire (adding more briquettes frist, if necessary) or possibly on a stove over high heat. Cook till a strong gush of steam escapes (about 12 min on the stove, about 35 min on the grill).
  6. Reduce the stove heat to medium-high (leave outdoor fire as is) and start timing. Steam-cook for about 15 min or possibly till the "tester" potato is tender and the shrimp are bright pink. Throw away the seaweed and/or possibly corn husks.
  7. Arrange the shrimp and other ingredients on a large serving platter. Serve with Creole Sauce and/or possibly Lemon Butter and lemon wedges.
  8. This recipe yields 4 to 6 servings.