Florida Pink Shrimp Boil with Sweet Corn and New Potatoes

10

Minutes Prep Time

30

Minutes Cook Time

4

Servings

A pink shrimp boil adds some flavor to this week’s Gameday Grub segment. Michaela Bradley has a special guest in the kitchen: Chef Justin Timineri of Fresh from Florida. They’re using sweet corn on the cob and jumbo shrimp from Florida in a super simple seafood boil to feed a hungry crowd.

INGREDIENTS

1 ½ pounds large Florida pink shrimp (heads off, peeled and deveined)
1 teaspoon vegetable oil
1 pound cooked smoked sausage, cut into 1-inch pieces
½ cup seafood boil seasoning mix
1 pound small new potatoes (peeled, if desired)
5 ears Florida sweet corn, husked and cut in half
1 large Florida tomato, diced small
¼ cup fresh parsley, chopped fine
Sea salt and fresh ground pepper to taste

INSTRUCTIONS

1. Preheat large pot over medium-high heat, add oil and sausage and cook until lightly browned (about 2 minutes).

2. Fill pot with the cooked sausage with water until pot is 2/3 full.

3. Add most of the seafood seasoning, reserving a tablespoon for later.

4. Bring the contents of the pot to a boil.

5. Add the potatoes and cook for 10 minutes or until the potatoes are ¾ done.

6. Add corn and cook for 4 minutes.

7. Add shrimp and cook until shrimp are cooked through, about 2 to 3 minutes.

8. Drain all ingredients and place the shrimp boil ingredients on a platter.

9. Lightly season with the remaining seafood boil seasoning mix.

10. Garnish the shrimp boil platter with the diced tomatoes and parsley.

11. Serve the shrimp boil with lemon wedges, melted butter and hot sauce.

NOTES

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

Chef Justin Timineri is a certified executive chef, author, award winner, teacher, television personality and international culinary ambassador. As Executive Chef for the State of Florida’s Department of Agriculture and Consumer Services Division, Justin’s responsibilities include promoting all of Florida’s freshest commodities, creating new recipes and educating children on the value of healthy food choices and proper nutrition.

By Chef Justin Timineri