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Ingredientes
- 1Â 1/2 lb seaweed (optional)
- 6 sm sweet potatoes or possibly yams - (abt 5 ounce ea) scrubbed
- 6 sm white onions - (abt 3/4 lb total) peeled
- 6 x corn ears shucked, husks
- Â Â reserved, silk discarded
- 3 x red bell peppers
- 2 x garlic heads
- 1/4 tsp dry red pepper flakes
- 1/2 tsp salt (if not using seaweed)
- 4 sprg fresh rosemary
- Â Â (or possibly 1/2 tspn dry rosemary)
- 7 lb live crawfish
- Â Â (or possibly 3 lbs medium or possibly large shrimp, shell on)
- 3 lb live clams scrubbed
- 3 c. beer - (two 12-ounce bottles)
- Â Â (or possibly 3 c. dry white wine)
- Â Â Lemon wedges for garnish
- Â Â Creole Sauce (see recipe)
- Â Â Lemon Butter (see recipe)
Direcciones
- Preheat an outdoor grill.
- Place a metal steamer rack in the bottom of a 16-qt pot at least 10 inches in diameter. If using seaweed, place half of it on and under the steamer rack.
- Add in sweet potatoes (reserving 1 for the top as a "tester") and onions. Stand corn along edge of pot, stem end down. Add in pepper and garlic. Sprinkle with red pepper flakes, salt (if using) and rosemary.
- Add in shrimp, tied in cheesecloth. Place clams, tied loosely in cheesecloth, over the shrimp and the "tester" sweet potato on top. Pour beer or possibly wine over. Place a layer of seaweed and/or possibly corn husks on the top and cover with the lid.
- Place the pot on a fire grate over a white-warm fire (adding more briquettes frist, if necessary) or possibly on a stove over high heat. Cook till a strong gush of steam escapes (about 12 min on the stove, about 35 min on the grill).
- Reduce the stove heat to medium-high (leave outdoor fire as is) and start timing. Steam-cook for about 15 min or possibly till the "tester" potato is tender and the shrimp are bright pink. Throw away the seaweed and/or possibly corn husks.
- Arrange the shrimp and other ingredients on a large serving platter. Serve with Creole Sauce and/or possibly Lemon Butter and lemon wedges.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 720g | |
| Recipe makes 4 servings | |
| Calories 394 | |
| Calories from Fat 22 | 6% |
| Total Fat 2.58g | 3% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1875mg | 78% |
| Potassium 1080mg | 31% |
| Total Carbs 76.51g | 20% |
| Dietary Fiber 11.2g | 37% |
| Sugars 16.43g | 11% |
| Protein 11.85g | 19% |
