Issue link: http://read.dmtmag.com/i/141342
Linda and Jack's Shrimp Boil A highlight of the night, veggies and what Linda Christensen calls "big honkin' shrimp" are poured from various metal boiling pots onto laid out newspapers. "The smells are wonderful, plus it's delicious to boot," says Christensen of her Cajun-influenced recipe. Christensen's recipe serves one, but it can easily feed a crowd. Just multiply each ingredient by the number of people dining. 1 bag seafood boil spices 3 clove garlic, peeled and chopped 3 bay leaf 1 peppercorn 4 gallons water 2 tsp. salt 3 unpeeled baby red potatoes, scrubbed 6 baby carrots 1 onion, quartered ½ lb. Andouille sausage 1 ear corn, husked and broken in half ½ lb. raw shrimp, shell on In a large pot or turkey fryer, combine spices, garlic, bay leaf, peppercorn, salt and water. Place potatoes, carrots, onion and sausage in a strainer basket and lower into pot. Cook until potatoes are tender. Add corn and cook for 3 minutes. Add shrimp and cook until pink (about 3 minutes). Lift out basket and pour over tabletop covered with newspaper. Enjoy immediately. H Americana Elevated: Cherry Blossom Events boosts the annual potluck's patriotic color scheme—and creatively infuses it into everything, from the décor and kids games to the styled foods, including specialty sweets like red and white mini cheesecakes, signature strawberry lemonade cocktails, trifles, and blueberry and strawberry fruit kebabs. Small Sparks, Big Boom: In creating a cohesive theme, Cherry Blossom's Sarbacker says that lots of little things make a big impact, such as beautiful arrangements and groupings of all the party elements; a creatively styled and decorated dessert buffet; handmade labels; vases holding red, white and blue blooms sprinkled throughout the setting; and dining and serving tables dressed in red-and-white striped or blue-and-white checked linens. July 2013 bravamagazine.com 45