Tuesday, May 15, 2007

Shrimp, mussel, and scallop seafood boil - A quick and easy recipe

This Mother's Day we decided to stay at home and cook out. We tried the recipe below for an easy to make shrimp boil. It was delicious and the hit of the party! The original recipe was from Food & Wine magazine, but we added a couple of tweaks of our own. Awesome!

Easy Seafood Boil

This recipe is a modified version of a shrimp/seafood boil. It's quick and easy and best of all it's really tasty.


  • 24 shelled and deveined large shrimp (about 1 1/4 pounds) - You can use other sizes of shrimp, depending on what you have available.

  • 8-16 mussels, scrubbed - We were able to find pre-scrubbed, precooked mussels at Trader Joe's in a vacuum sealed pack. They worked great.

  • 6 ounces kielbasa, sliced 1/2 inch thick - Slice them on an angle for a more attractive presentation. We used skinless kielbasa. The taste was good and there was no chewy texture that you sometimes have with the tough skin on kielbasa.

  • 1 pound of cleaned scallops - Try frozen, pre-cleaned scallops, thaw before use. They work fine. Always follow the pakcage directions for safe thawing, especially with seafood.

  • 2 large ears of corn, shucked and cut into 6 rounds

  • 4 thyme sprigs

  • 1 1/2 tablespoons unsalted butter or margarine, cut into 4 pieces

  • Old Bay seasoning

  • 1/4 cup dry white wine

  • 1/4 cup water


Light a grill. Lay four 24-by-18-inch sheets of heavy-duty foil on a work surface. Fold each sheet in half crosswise. On the lower half of each sheet, arrange the seafood, kielbasa, corn, thyme and butter; season with Old Bay. Fold the top half of each sheet over the bottom half and seal tightly on 2 sides. Into each packet, pour 1 tablespoon each of wine and water; seal tightly.
Grill the packets on the grate over moderately high heat, turning once, until puffed, about 10 minutes. Cut open each packet, pour the contents into bowls and serve.

Serve with:

We served this with boiled new potatoes with butter, dill, kosher salt and pepper. We also had a salad of arugula, goat cheese, dried cranberries and toasted pine nuts with a balsamic vinaigrette dressing. Serve up some crusty bread and a nice chardonnay and you have an awesome meal!

Recipe serves 4 but can easily be doubled or tripled.


You can find some outstanding seafood and other delectable gourmet gifts at Dean & Deluca.

Bon Appetit!

Rick & Karen


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