Seafood Boil with Salad

Seafood boil is a festive summer meal that requires little effort other than watching the boil. A salad in a light lemon-garlic vinaigrette rounds out the meal.
Seafood boil with salad

*Seafood boil Romaine lettuce and cherry tomato salad Sparkling water*

Makes 4 servings

1 lb large shrimp
1 lb manila clams
8 oz chicken andouille sausage
2 ears corn
2 large red potatoes
1/4 cup Old Bay seasoning

5 oz romaine leaves
1 cup cherry tomatoes
Juice of 1/2 lemon (about 2 tbsp)
3 tbsp olive oil
1 small clove garlic, crushed
Salt and pepper

Preparation:

  1. Bring a large pot of water to a boil, adding Old Bay Seasoning as water begins to heat.
  2. While water heats, prepare seafood boil ingredients. Cut potatoes into quarters. Remove husks from corn and cut each ear in half crosswise. Slice andouille sausage into 2 inch chunks. Rinse clams to remove any sand and discard any broken or open clams.
  3. Whisk together lemon juice, olive oil, garlic, salt and pepper in a large bowl.
  4. Once water comes to a boil, add potatoes.
  5. Boil for 8 minutes and then add sausage.
  6. Boil for 5 minutes and then add corn.
  7. Boil for 7 minutes and then add shrimp and clams.
  8. While the seafood boils for an additional 4 minutes, halve the cherry tomatoes and coarsely tear the romaine leaves. Toss with the lemon vinaigrette.
  9. Drain the seafood boil and serve.

Note - if two people are preparing this meal, it works well for one person to prepare the ingredients and salad while the other tends to the seafood boil.


Donna W

Donna W


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