Southern Medley

The taste is even better when the medley is boiled on the barbecue and eaten outside, but start by bringing the water to a boil on the stove and then transfer the pot to the grill. Cook the shrimp in their shells to give the broth more flavour.

Photo by Franny N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    lbs (1 kg) large shrimps, in shell

  • 1

    lb (500 g) Polish sausage

  • 4

    ears corn, shucked

  • 12

    cups (3 L) water

  • 4

    bay leaves

  • 1

    tbsp (15 mL) paprika

  • 1

    tbsp (15 mL) dried thyme

  • ¼ cup (50 mL) chili powder

  • 1

    tbsp (15 mL) dried oregano

  • 1

    tbsp (15 mL) cayenne

  • 1

    tbsp (15 mL) black peppercorns

  • 1

    tbsp (15 mL) Kosher salt

  • 2

    lbs (1 kg) baby red potatoes

Directions

1. Wash the shrimps, slice the sausage into 1-inch (2.5-cm) dice, and cut the corn into thirds. 2. Bring the water to a boil; sprinkle in all the seasonings, and boil 2 minutes. Add sausage and potatoes, and boil 8 minutes or until potatoes are crisp tender. 3. Add the corn, and boil 4 minutes or until nearly cooked, add the shrimp, and boil until pink and curled about 2 minutes longer. 4. Drain well and pile on a large serving platter. Serve with herbed spiced mayonnaise on the side. Herbed Spiced Mayonnaise Serve this fragrant, gently spicy mayonnaise with Southern Medley or with poached fish or as a dip with vegetables. 2 cups (500 mL) mayonnaise 2 tsp (10 mL) finely chopped garlic ¼ cup (50 mL) finely chopped red onion 1 tbsp (15 mL) chili powder 1 tsp (5 mL) cumin 1 tbsp (15 mL) chopped fresh oregano 2 tbsp (25 mL) chopped fresh parsley 3 tbsp (45 mL) lemon juice Salt and freshly ground pepper 1. Combine all ingredients in a bowl. Serve with Southern Medley. Makes about 2 ½ cups (625 mL)

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