During New Year's our Southern friends introduced us to "The Shrimp Mess", a name they didn't feel was very elegant, but in making this preparation of a Low Country Boil over time with family, the moniker stuck. Whatever you choose to call it, I think you'll agree you can simply call it delicious. Although we reined in this particular Mess, when the warmer months roll around, harness an outdoor picnic table, flood it with newspaper and pour out the whole lot and enjoy!
The Shrimp Mess Ingredients 30 pieces cooked corn Smoky and spicy kielbasa 3 lbs. large peeled shrimp with tails on Tons of Old Bay seasoning 5-6 quarts of water A squeeze of two lemons with the rinds thrown in Onions Rendered bacon fat
Method Bring water to a boil Add kielbasa and the rest of the ingredients (except for corn and shrimp) for a second boil Then toss in the corn Throw in the shrimp at the end for 2 minutes
Our lovely shrimp before being tossed into the Mess!
After a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox