San Francisco twist on the classic shrimp boil

August 4, 2008 4:12:45 PM PDT
Lip smackin' one-dish shrimp boil! Chef Andrea Froncillo of the San Francisco Crab Restaurant shows us his San Francisco twist on this classic dish.

San Fran-Inspired Shrimp Boil
Makes 6 large servings
San Francisco chef Andrea Froncillo, of The Franciscan Crab Restaurant and the Stinking Rose Restaurant, creates an Italian-inspired shrimp boil that showcases locally grown garlic, fresh fennel, artichokes and tomatoes.

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, coarsely chopped
  • 5 cloves garlic, minced
  • 5 cups water
  • 2 cups clam juice
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 bulb fennel, trimmed, cored and coarsely chopped
  • 1/3 cup OLD BAY® Seasoning
  • 1/2 teaspoon McCormick® Crushed Red Pepper
  • 1 can (14 ounces) whole artichoke hearts, drained
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 pounds unpeeled jumbo shrimp (21 to 25 count)

    Directions
    1. Heat oil in 12-quart stockpot on medium heat. Add onion, cook and stir 5 minutes or until softened. Add garlic; cook and stir 2 minutes or until lightly browned. Add water, clam juice, tomatoes, fennel, OLD BAY Seasoning and red pepper; mix well. Bring to boil. Reduce heat to low; simmer 10 minutes.

    2. Stir in artichokes and butter. Return to boil. Add shrimp. Cover. Remove from heat. Let stand 5 to 8 minutes or just until shrimp turn pink.

    3. Drain cooking liquid. Pour contents of pot into large serving bowl or platter.

    Andrea's recommened side dish recipe:
    Prep Time: 20 minutes (longer for infused oil)
    Cook Time: 5 minutes

    Golden Gate Bridge Bruschetta

    Ingredients

  • 6 thin slices sourdough bread, crust removed
  • 4 Tablespoons extra-virgin olive oil
  • 6 ounces smoked salmon, thinly sliced
  • 12 Dungeness crab legs cooked and shelled, or 6 ounces jumbo lump crab meat (3/4 cup)
  • 2 avocados, peeled, pitted, and cut into 12 thick slices
  • 2 Tablespoons OLD BAY® Seasoning infused olive oil (recipe follows)
  • Sea salt or kosher salt for sprinkling
  • Fresh basil leaves for garnish (optional)

    Directions
    1. Preheat oven broiler; arrange top rack 6-10 inches from broiler. Cut each slice of bread in half on the diagonal to form 2 triangles. Place triangles on a baking sheet and brush both sides of each triangle with OLD BAY infused-olive oil.

    2. Place baking sheet in the oven; broil for 30 seconds, or until the triangles are golden brown and crisp around the edges. Flip each triangle over and toast the other side for 30 seconds. Remove baking sheet from the oven and cool bread.

    2. Arrange triangles on a serving platter. Place one slice of smoked salmon on each bread triangle and then place one crab leg or spread one Tablespoon of lump of crabmeat on top of the salmon. Finish assembling the bruchsetta by placing on one slice of avocado on top of the crabmeat.

    3. Just prior to serving, drizzle OLD BAY-infused oil over the top of each bruschetta. Sprinkle lightly with salt, and for added color, garnish the platter with basil leaves.

    OLD BAY® Seasoning Infused Oil
    Makes 12 (1 piece) servings

    Ingredients

  • ¼ teaspoon OLD BAY Seasoning
  • ½ Tablespoon lemon zest
  • ½ Extra virgin olive oil

    Directions
    1. Place all ingredients in a small mixing bowl and mix well. Place bowl in refrigerator for 2-3 hours or overnight.

    About the chef:
    Froncillo makes frequent appearances at regional fairs and cooking shows in the San Francisco Bay Area, where people pack the seats and line up for hours afterwards to get his hastily scrawled autograph. He is also a frequent contributor to a number of local and national TV shows on networks ranging from CBS to NBC. He's a natural in front of the camera, flirting shamelessly while he tosses garlic in the air or assembles a delicate risotto. But life hasn't always been this good; Froncillo grew up amid the slums of Napoli in a cramped, two-room apartment. He learned to cook from his Nonna, and from those early experiments with simple, basic foods came an appreciation for the sensuality of texture, presentation and fragrance. When he was sixteen, Froncillo enrolled in a prestigious culinary school in Trieste, and was later recruited to work on Italy's most luxurious cruise ship, the Michelangelo. After several years of floating around the globe, he eventually abandoned the cruise ship life to live in San Francisco, CA, where he currently resides.
    Website: www.sexandthekitchen.com


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