The Skirt Steak Files

for ladies who cook, professionally
Documenting the outtakes, outbursts and opinions behind the book SKIRT STEAK: Women Chefs on Standing the Heat & Staying in the Kitchen (Chronicle Books; October 24, 2012. PRE-ORDER it on amazon.com).
  • June 11, 2012 9:55 am

    Soa Davies, Shrimp Boil expert

    Skirt Steakette Soa Davies recently ended a long and wonderful stint working for Eric Ripert and has just embarked on a new venture, Salt Hospitality, her consulting company. She has also launched a blog that should prove essential to home cooks everywhere http://foodfaqs1.blogspot.com/.

    Back in March, along with her boyfriend Jeremie Kittredge of The Idea Collective (http://theideacollective.org/) and their friend, the terrifyingly talented food stylist-writer-teacher Angie Mosier (http://angiemosier.com/), Soa hosted a shrimp boil (also known, she explained, as Frogmore Stew). “It’s ideal for entertaining a large crowd,” she counsels. 
    Here’s her recipe:

    SHRIMP BOIL

    Serves about 12

     

    ½ cup Old Bay

    ½ cup Crystal hot sauce

    ½ cup Kosher salt

    2 tablespoons ground black pepper

    4 heads garlic, outer papery skins removed and rinsed

    2 pounds small red potatoes

    1 ½ pounds Andouille sausage, 1 inch slices

    6 ears corn, cut in half

    5 pounds crab legs

    3 pounds shrimp, unpeeled

    1 pound butter, melted

    6 lemons, cut in wedges

    2 baguettes

     

    1.     Fill a large pot with 1 ½ gallons of water, add Old Bay, hot sauce, salt, pepper, garlic and potatoes, bring to a boil and cook for about 15 minutes.

    2.     Add sausage and corn and simmer for about 10 minutes more or until potatoes are tender.

    3.     Add the crab legs and shrimp and cook 3 to 5 minutes until shrimp just starts to turn opaque and pink.  Drain and dump on a table first lined with garbage bags and then topped with newspaper. Serve with the melted butter, lemons and bread.