Before I begin, I must apologize for the photos. They’re not the best. I really didn’t plan on taking pictures or posting this recipe, but I was excited by the results and really wanted to share. I’m attempting to post this recipe as I found it and let you know the changes I made.
I know one of the rules of cooking or baking, is that you should always take notes just in case you make changes. I almost never do that, and as a result, I almost never make an identical tasting dish twice. I’m pretty sure it’s something I genetically inherited from my mother who rarely uses recipes.
A really good friend of mine made this dish this summer and it was fantastic. As I watched her put it together, it seemed simple enough for even me, so I gave her a call and asked for the recipe. She didn’t have one (haha!), but she gave me an outline. The key for her was bacon and white wine. We’re both big believers in “bacon makes everything better”. I decided to use Old Bay in this recipe, but you can use any spice blend. My friend has a favorite seafood blend that she buys from Savannah.
Other than cleaning the shrimp, this recipe was pretty easy to put together. I know a lot of people serve it over paper, but I like to have it in both with broth like a soup, or gumbo (probably because of the wine).
- 1 bottle of dry white wine
- 3 quarts water
- 1/2 cup Old Bay seasoning (or your favorite seafood seasoning blend)
- 2 tablespoons salt
- 8 medium red potatoes , quartered
- 2 large onions , cut into wedges
- 2 pounds lean smoked turkey sausage , cut into 2-inch pieces
- 8 ears fresh corn , shucked and halved crosswise
- 4 pounds peeled and de-veined jumbo shrimp (21 to 25 count)
- 6 slices bacon , cut crosswise into 1 inch strips
Fry bacon in a large stock pot. Remove bacon and pour off grease. Bring water, wine, seasoning and salt to boil in 12-quart stockpot on high heat. Add potatoes and onions. Cook 8 minutes. Add smoked sausage. Cook 5 minutes. Add corn. Cook 7 minutes. Stir in shrimp. Cook 4 minutes or just until shrimp turn pink.
Ladle into soup bowls, or drain cooking liquid and pour contents of large serving bowl or platter. Or, mound on paper-covered table.