Chefs Rob Wickner and Delroy Powell, from Tampa's beloved Catch Twenty-Three restaurant, infuse this “Floribbean” boil with signature Latin flavors and Caribbean influences.
30m
PREP TIME
30m
COOK TIME
13
INGREDIENTS
Chefs Rob Wickner and Delroy Powell, from Tampa's beloved Catch Twenty-Three restaurant, infuse this “Floribbean” boil with signature Latin flavors and Caribbean influences.
30m
PREP TIME
30m
COOK TIME
13
INGREDIENTS
Ingredients 6 Servings
- 4 quarts water (16 cups)
- 1/2 cup OLD BAY® Classic Seafood Seasoning
- 4 cloves garlic
- 2 chicken bouillon cubes
- 1 teaspoon finely chopped habanero chile pepper (1/2 chile pepper)
- 2 pounds sweet potatoes peeled and cut into 1 1/2-inch chunks
- 2 large chayote squash peeled and cut into 1 1/2-inch chunks
- 3 ears fresh corn shucked and cut into 2-inch pieces
- 2 large Spanish onions peeled and sliced
- 4 ribs celery sliced diagonally
- 2 pounds unpeeled jumbo shrimp (21 to 25 count)
- 1 medium red bell pepper sliced
- 1 lemon sliced
INSTRUCTIONS
-
1
1. Bring water OLD BAY Seasoning garlic bouillon cubes and chile to boil in 12-quart stockpot on medium-high heat. Boil 10 minutes.
2. Stir in sweet potatoes chayote corn onions and celery. Return to boil. Boil 10 minutes. Add shrimp and bell pepper. Cook 3 to 5 minutes or just until shrimp turn pink stirring occasionally.
3. Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Garnish with lemon slices.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
