1⁄2 cup Old Bay Seasoning
2 tablespoons salt
4 quarts water
1 (12 ounce) can beer
8 medium red potatoes, cut in quarters
2 large vidalia onions, cut in wedges
2 lbs smoked sausage, cut in 2 inch lengths
8 ears frozen corn on the cob, thawed (I use Birdseye Little Ears)
4 lbs large shrimp, in shells
Old Bay seasoning is a spice mix sold in grocery stores (look for the bright yellow tin). Serve these addictive shrimp with cold beer or sweet iced tea. Spread the shrimp out on newspapers and invite your guests to “peel and eat.”
Put out a plate of sizzling shrimp, and just watch the crowd gather. Curry leaves-no relation to the powder-add a subtle lemon-meets-onion flavor. If you must, you can omit them and still have a tasty dish.
Last night I ate out with my family at Maya Latino Nuevo Restaurant in New Orleans. I shared an order of Mariscada with my daughter – which was outstanding. I’ve been searching for a version of this coconut seafood stew and this is the closest that I’ve found. This seems like a melding of Latino and Portuguese cuisine. We ate ours over steamed white rice. But I imagine you could eat it with French bread or tortillas too.
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