This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
All-In-One-Pot Seafood Boil
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- #81916
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 pound monkfish
1 pound medium shrimp
16 littleneck clams
2 cups white wine
1 pound small red potatoes
3 stalks celery, chopped
1 onion, chopped
3 lemons, juiced
5 tablespoons butter or margarine
4 cloves garlic, crushed
1 tablespoon chopped fresh thyme
OR
1 teaspoon dried thyme
2 teaspoons salt
1 teaspoon celery seeds
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
8 ears corn, shucked, halved crosswise
2 tablespoons chopped fresh parsley
directions
Cut monkfish into 1 1/2-inch pieces, set aside. Peel and devein shrimp. Using wet sponge thoroughly scrub clams to remove grit; discard any clams not firmly closed. Refrigerate seafood until ready to use.
In pot over high heat combine 6 c. water with wine, potatoes, celery, onion, lemon juice, butter, garlic, thyme, salt, celery seeds, pepper and ginger. Bring to a boil; reduce heat to low. Cover; simmer until potatoes are cooked through, 15-20 minutes.
Add reserved seafood; cook until shrimp and fish are cooked through and clams have opened, about 1 minute. Ladle into bowls; sprinkle with parsley.
added by
julianne
nutrition data
184 calories, 5 grams fat, 17 grams carbohydrates, 14 grams protein per serving.
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reviews & comments
August 12, 2013
Great end of summer seafood boil. I couldn't get monkfish so I used halibut (thanks to a quick internet search that found me substitutes - you can also use snapper, seabass, mahi mahi, or even scallops as substitutes). Didn't take long to cook or prepare.