Deep Creek Summer Seafood Hotpot
By Gigirox
Lisa Goodfellow, as printed in Deep Creek Lake Recipe Book."This is a recipe I have shared with several friends who tell me how often it has saved their weekends with family and friends. It requires only a quick car run to the market, the ingredients and a large bottle of crisp white wine to go with it. Run to the supermarket and head off to the seafood section,"
- 2
Ingredients
- Snow crab legs (2 clusters per person)
- Jumbo shrimp (1/2# per person)
- Mussels or clams (6 per person)
- Corn on the Cob (1 per person)
- Small red potatoes (3-4 per person)
- S&P
- Crushed garlic(optional)
- Olive oil
- Butter
- Lemon
- Old Bsy
- Cocktail sauce
Preparation
Step 1
-Boil the red potatoes in a small pot until tender. Add S&P to taste.Drain and set aside.
-Using a large crab steamer or turkey roaster...Layer shrimp(w/ shell), cooked potatoes, snow crab clusters, mussels and/or clams and corn(each pc broken into smaller pcs) Season well with S&P or Old Bay if desired.
-Add 5cups of water. Cover, bring to a boil over high heat. Serve when shrimp is pink and shellfish have popped open.
Other suggestions: Saute garlic and olive oil in pot before adding other ingredients. Serve with melted butter, lemon wedges, cocktail sauce and Old Bay.