U-Peel Shrimp & Smokies
Recipe: #30859
November 03, 2018
Categories: Pork Sausage, Shrimp, Southern, July 4th Gluten-Free, No Eggs, Non-Dairy, Make it from scratch, more
"Provided in this recipe is a simple and unique way of making shrimp alongside smokey kielbasa. This is meant to be eaten casually where one peels the shrimp with their hands and takes a bite of the shrimp and kielbasa, the two match perfectly. It is meant to be served alongside a good cocktail or mustard sauce, as given in this recipe: Joe's Stone Crab Mustard Sauce, for dipping both."
Original is 5 servings
Ingredients
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- Joe's Stone Crab Mustard Sauce
Nutritional
- Serving Size: 1 (536.7 g)
- Calories 914.1
- Total Fat - 72.8 g
- Saturated Fat - 47.8 g
- Cholesterol - 283.4 mg
- Sodium - 2235 mg
- Total Carbohydrate - 13.8 g
- Dietary Fiber - 1 g
- Sugars - 0.4 g
- Protein - 37.3 g
- Calcium - 143.5 mg
- Iron - 2 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Thoroughly wash the shrimp in cold water.
Step 2
Pour the beer into a large pot. Add the kielbasa, bay leaves, coriander seeds, salt and pepper. Bring the beer to a boil over high heat. Lower the heat and simmer, uncovered, until well flavored, about 10 minutes.
Step 3
Add the shrimp and boil until firm and pink, 1-2 minutes. Drain off the cooking liquid and serve the shrimp and sausage in bowls, with extra bowls for holding the shells.
NOTE: This recipe is meant to be served accompanied by a good quality cocktail or mustard sauce (recipe given below) for dipping.
Joe's Stone Crab Mustard Sauce
Step 4
Combine all the ingredients in a mixing bowl, and whisk until smooth.
Step 5
Correct the seasonings, adding salt or dry mustard to taste. Cover and refrigerate until serving time.
Step 6
The sauce will keep for 1 week.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, look for ones that are firm to the touch and have a fresh, sweet smell.
- For the kielbasa, use a good quality sausage for best results.
- Substitute shrimp for calamari: This substitution will provide a more tender texture and a milder flavor, which will allow the smokiness of the kielbasa to stand out more.
- Substitute Joe's Stone Crab Mustard Sauce for a garlic aioli: The garlic aioli will bring a more intense flavor to the dish, which will complement the smokiness of the kielbasa and the sweetness of the shrimp.
Cajun U-Peel Shrimp & Smokies Replace the coriander seeds with 1 tablespoon of Cajun seasoning and add 1 teaspoon of garlic powder. Increase the cayenne pepper in the Joe's Stone Crab Mustard Sauce to 1 teaspoon.
: Roasted Potatoes
: Roasted potatoes are the perfect accompaniment to this U-Peel Shrimp & Smokies dish. The potatoes can be seasoned with garlic, rosemary, and salt for a flavorful side dish. Roasted potatoes will add a nice crunch and texture to the meal, and they are easy to prepare. Plus, they are a great way to add some extra vegetables to the meal.
Roasted Asparagus
RECOMMENDED DISH DESCRIPTION: Roasted asparagus is a healthy and delicious side dish that pairs perfectly with the U-Peel Shrimp & Smokies. The asparagus is roasted with garlic, olive oil, and salt, creating a flavorful and nutritious side dish. The asparagus is a great source of vitamins and minerals, and it adds a nice crunch and texture to the meal. Plus, it's an easy and quick dish to prepare.
FAQ
Q: What type of beer should I use for this recipe?
A: Any type of beer can be used for this recipe, as long as it is 12 ounces per bottle. A light beer is recommended for a milder flavor.
Q: How long should I cook this recipe?
A: The cooking time will depend on the specific ingredients and recipe instructions, but typically, the dish should be cooked until it is heated through and the ingredients are cooked to your desired doneness.
2 Reviews
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Fun facts:
The beer used in this recipe is a classic American beer known as Budweiser. It is one of the oldest and most popular beers in the US, with a history that dates back to 1876.
Joe’s Stone Crab Mustard Sauce is a signature recipe created by Joe Weiss, the founder of Joe’s Stone Crab restaurant in Miami Beach, Florida. It has been a staple in the restaurant since its opening in 1913 and is a popular condiment for seafood dishes.