This past weekend I turned 25 years old and spent my wonderful birthday weekend on the shores of Wilmington, NC. In addition to the abundance of great food, shopping, and relaxation in the air, my fiancé and I had lunch at a quaint little restaurant on the pier.
With fresh seafood being their specialty, we ordered a Steam Pot as our entree. The meal was absolutely delicious complete with fresh steamed shellfish, vegetables, and sausage. Of course it inspired me to attempt to recreate my own steam pot here at home, so below you’ll find my recipe and interpretation of a tasty Seafood Steamer Pot. Steam pots are really easy to make, so feel free to use this as a guide and come up with your own recipe; add or subtract as much as you’d like.
AJ’s Seafood Steamer Pot
2 lobsters, 1-2 lbs each
2 lbs King Crab legs
2 lbs large shrimp (shell on)
2 lbs mussels
2 lbs steamer clams
2 lbs oysters
2 lbs crawfish
2 lbs Kielbasa sausage (sliced)
2 lbs small red potatoes (halved)
2 stalks of corn (halved) (obviously use more if you’re serving more than 4 people)
1 large Vidalia onion (thick chop)
5 cloves garlic (chopped)
3 cups dry white wine
Ground black pepper
Fresh Ground Pepper
Pinch of Kosher Salt
*This Steamer Pot can be cooked on the stovetop, outdoor grill, or fire pit with grill plates.
1. Clean all of your shellfish in preparation for steaming, if it didn’t come from the store that way.
2. In a large, deep stockpot, sauté onions and garlic in olive oil until they become translucent.
3. Pour in 1 cup of white wine. Stir in ground black pepper, cayenne pepper, and salt to taste.
4. You’ll want the items that take the longest to cook at the bottom of the pot (tip from our waitress). I would start with the potatoes and corn, then sausage. After that, start adding the shellfish; clams, oysters, mussels, shrimp, crawfish, crab legs, and lobster.
5. Pour in the remaining white wine.
6. Cover with a lid, and cook over medium-high heat for about 15-20 minutes; you should see steam coming from the pot.
7. Reduce your heat source, and steam for another 15-20 minutes. Your steamer pot is done when the potatoes and corn are tender, the sausage is cooked all the way through, the clams, mussels and oysters are open, and the shrimp are bright pink, and the crawfish, crab legs, and lobster are a bright red. (Tip: If at anytime you begin to loose too much moisture, feel free to add some additional splashes of wine, or even a light seafood stock to keep the steam going.)
Most people like eating the steamed seafood right out of the pot, but to make sure they get some of those tasty vegetables and spicy Kielbasa, try spooning out all of the contents onto a very large serving bowl or deep edge platter, and pour the cooking juices over top for dipping. Serve with crusty toasted French bread, and have a few lemons halves on hand too.
There are no real measurements for the butter sauce; just something my fiancé came up with at the table. Obviously, the butter will be your base and then add the Tabasco Sauce, Malt Vinegar, and seasonings to your liking.
That’s it for me, until next time…