Southern Medley
By franny-2
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.
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
Details
Servings 8
Preparation
Step 1
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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