![]() ![]() 1½ bunches celery (about 11 stalks), cut into 4-inch (10 cm) pieces.You can also peel and freeze shrimp, then use them as a binder in crab cakes. Any shrimp you have left over can be used in another meal-maybe a shrimp omelet for breakfast or shrimp dip for a snack. If it’s summer, serve some watermelon topped with a sprinkle of sea salt for dessert. ![]() When you serve them with crackers, seafood dip, corn, and potatoes, it takes just a couple dozen shrimp to fill you up. My mom claims that adding butter to the stock makes the cooked shrimp easier to peel-and I would venture to say it adds some flavor, too. Your stock should taste good before you add the shrimp. The secret to boiling any seafood is a flavorful stock. All you need is your standard large stockpot, some fresh (or frozen) shrimp and a few other kitchen staples.īoiled Shrimp Excerpted from Mosquito Supper Club by Melissa Martin (Artisan Books). When it comes to boiling seafood, it may seem that a giant outdoor setup with propane burners and a Cajun pedigree might be requirements, but in truth, it’s an easy meal to scale down and recreate in the comfort of your home kitchen. Her debut cookbook, also titled Mosquito Supper Club, is a visually stunning love letter to Southern Louisiana, and the culinary and ecological landscape that shaped her experience as a chef. into each dish that comes out of the kitchen.Ĭentral to Martin’s cooking is her passion for sustainability, support of local fishermen and farmers, and having a true connection to the food that you bring into your kitchen. ![]() Meals at Mosquito Supper Club feel more like an intimate dinner party than a traditional restaurant–courses are served family-style, and diners sit at communal tables, turning strangers into friends as Martin weaves stories of her upbringing in Chauvin, La. ![]()
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