Downhome.

To me, summertime is fresh seafood, seasonal vegetables, and cold cheerwine. Every summer my Daddy does a shrimp boil (low country boil, frog more stew). We cover a table with newspaper and dump a pot of goodness right into the center. No plates. Silverware optional. Spicy horseradish. Happiness.

No matter how many mouths you need to feed the process is the same! Just get a bigger pot.

sHRIMP BOIL


  • 1/2 lb wild caught shrimp
  • 3 red potatoes
  • 2 ears of corn
  • 1 kielbasa sausage
  • Old Bay seasoning packet

Bring a big pot of water to a boil. Once boiling add the potatoes and old bay – cook for 10 minutes (until just tender). After 10 minutes add the corn and cook for an additional 5 minutes. Then toss in the sausage and cook for 3 minutes. Finally toss in the shrimp and cut the heat! Stir them and let them cook in the residual heat. They’re done when they’re floating and a beautiful pink.

Drain all the water. Toss the Old Bay. Go crazy.

IMG_3812

Mexican Street Corn

corn

Roasted Mexican Street Corn is the product of summer time and my daddy’s Big Green Egg. But you can easily use a grill pan. Here’s how I kick corn up a notch…

Roasted Mexican Street Corn: serves 6


 

  • 6 ears of corn
  • ½ cup light mayo
  • Juice of ½ lime
  • Cotija cheese
  • Cilantro
  • salt and pep

Shuck and clean the corn! Brush lightly with EVOO and grill until tender and slightly charred.

Mix mayo and lime juice together.  Spread about a tablespoon onto each ear of corn.  Top with salt and pepper, cheese and cilantro!

 

xoxo•Kyndle