New York chef and sports fanatic Dale Talde knows a thing or two about pleasing a crowd. And he swears by this simple shrimp boil recipe for any tailgating event.
See how it’s done in the video above, then get the full recipe below.
TALDE SHRIMP BOIL
(Serves 8 to 10 people)
For Shrimp Boil:
Ingredients:5 pounds shell-on shrimp2 Italian sausages2 lemons, cut in halves6 large potatoes, cut in large cubes and boiled in salted water2 onions6 ears of corn, peeled and cut into three pieces each3/4 cups Old Bay, plus more for dusting1/4 stick of butter2 gallons water
Directions:In a pot of boiling water, cook potatoes until tender, about 15 minutes. In a very large pot bring water to a boil with Old Bay, lemon halves, and butter; water should come halfway up. Add Italian sausage, onions, corn, and potatoes to the water and bring to a boil for 4 minutes. Add shrimp and cook for 2 minutes or until shrimp is curled to a C shape. Serve with Louisiana barbecue butter (recipe follows) and bread.
For Louisiana Barbecue Butter:
Ingredients:2 sticks butter plus more, melted, for dipping1 tsp dry thyme1 tsp dry rosemary1 tsp fennel seed1 tsp chili flake1 tsp marjoram4 tsp Frank’s hot sauce4 tsp Worcestershire sauce1/2 Lemon, squeezed
Directions:Cook butter with spices for 5 minutes on medium flame and toast spices. Add remaining ingredients and steep for 20 minutes. Strain through mesh sieve and hold warm. Blend with stick blender before serving.
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