* No frogs were harmed in the making of this stew. *
1 ½ gallons water
juice of 1 lemon
salt to taste
3 tablespoons Old Bay Seasoning
2 pounds kielbasa, cut into ½ inch slices
10 to 12 ears of corn on the cob
4 pounds of shrimp in the shell
4 pounds stone crab (these are usually pre-cooked)
onions and new or red potatoes
Cook onions and potatoes until softened. In a large stock pot over medium high heat, add the water, lemon, salt and Old Bay Seasoning. Bring it to a boil.
Add the sausage and gently boil, uncovered, for 5 minutes. Add corn on the cob broken into 3 inch pieces and continue cooking an additional five minutes. Add shrimp and stone crab and cook an additional three minutes longer. This is just enough time to cook the shrimp and heat up the pre-cooked stone crab. Remove from heat, drain immediately and serve.
3 pounds rock salt
1 tablespoon coriander seeds
2 tablespoons black peppercorns
4 bay leaves
10 sprigs fresh thyme
1 head garlic, cloves smashed and skin removed
1 jalapeño, sliced, with seeds
2 lemon wedges
2 pounds large head-on shrimp
Mississippi Comeback Sauce for dipping
Preheat the oven to 475˚F.
Combine the rock salt, coriander, peppercorns, bay leaves, thyme, garlic, jalapeño, and lemon wedges in a large bowl and mix well.
Pour half of the salt-spice mixture into a large, oven-safe baking dish and place it in the oven to preheat for 10 to 12 minutes, until the salt becomes hot. Remove from the oven, lay the shrimp in the salt, and add the remaining salt to cover the shrimp.
Return the pan to the oven and bake for an additional 8 to 12 minutes, until the shrimp are just cooked through. Using tongs, remove the shrimp from the salt and transfer to a plate. Serve with a bowl of Comeback Sauce for dipping.