Boil Shrimp For A Big Bang On Fourth Of July

The Fourth of July is by far our favorite summertime holiday. We may not be wearing red, white and blue bobby socks on a daily basis, or even flying the American flag from our porch, but we are very patriotic.

Now, more than ever, we should all celebrate our country's independence - declared only 232 years ago - by getting together with our family and friends and taking it easy. Don't drive all over town looking for the right gingham tablecloth; one choice of soda will be just fine, and make sure that cleanup is a snap.

And when we say take it easy, we mean everyone. Especially the cook.

On this holiday more than any other, cooks across America have been known to stand guard at grills in record-high temperatures. These poor souls usually are at the mercy of a beverage gofer, who often slacks on the job. And a thirsty cook is a grumpy cook.

Why not give your cook a break this year?

Don't get us wrong; grilling is certainly an art form and should be practiced often. We're just offering up another idea. A concept that would allow the cook and the eater to frolic in the pool with an icy cold beverage of choice during the entire party. Yes, the entire party.

We bring you an old classic: the long-forgotten shrimp and sausage boil, with a few modern twists.

It's so easy and so good - a true crowd-pleaser. Toothless Grandpa can easily suck out the sweet juices of corn on the cob while little Billy will be occupied for hours peeling boiled shrimp, which will keep him away from annoying cousin Suzy.

Pure genius. Of course, we have to make it the best it can be; it is our nation's birthday after all. It wouldn't be right to just throw some stuff in a pot.

It's gotta be the sausage.

Skip the same-old same-old and try a gourmet sausage. We LOVE J.B. Hendry's smoked chorizo with brandy sausage and its smoked chicken sausage with cilantro and chipotle. These sausages are juicy, so beware of shooting juices when you first pierce a piece. Both kinds are smoky and delicious, filled with fresh flavors. It's what smoked sausage should taste like. Best of all, it's delivered to your door! The Tampa-based company sells everything from Hereford beef to Duroc pork to Western Plains buffalo. Each of these is handpicked, hormone-free and mouth wateringly delicious. Can you say yum?

Happy 232st birthday, America! Sit back, relax and enjoy the day off.

We have, once again, bartered our souls and asked J.B. Hendry to give you all a discount. That's how badly we want you to try its sausage (and Kobe beef and the venison, oooh, and the applewood bacon). Our Tribune readers get a free six-piece box of 8-ounce Natural Angus Steak Burgers with any product purchase over $75 ($24.99 value). Use Promo code: TAMPA. (May not be combined with any other offer).

SHRIMP AND SAUSAGE BOIL WITH CULANTRO AND LIME BUTTER

For the shrimp boil, you'll need

1 pot - a big one, or 2 to 3 smaller pots

3 to 4 tablespoons Old Bay Seasoning (more or less, according to your taste)

1 onion (quartered)

1 to 2 dried ancho chilies (according to your love of heat)

1 bulb of garlic (sliced in half)

2 pounds large shrimp (head on is best, but you can use headless if you're too squeamish for the good stuff)

2 pounds Mexican-style chorizo (see story; this is fresh sausage, as opposed to the dried, Spanish variety)

2 pounds small red potatoes

4 ears corn (cut into thirds)

A whole bunch of ice

Get your big pot (or multiple smaller ones) and add the Old Bay, onion, chilies and garlic.

Fill the pot about two-thirds of the way with water and bring it to a simmer.

Add the potatoes and cook for 10 minutes. (If your beverage gofer leaves something to be desired, here's a chance to grab a fresh one.)

Now add your chorizo and cook for another 10 minutes. (Make a new friend, or reapply sunscreen.)

Now add the corn and cook for 5 minutes. (Probably time for another cold one.)

Remove the pot from the heat and add the shrimp. Let the shrimp cook in the hot liquid for 2 to 3 minutes, depending on size.

Now, here's the tricky part: Dump a bunch of ice into the pot and stir well, from top to bottom. This will cool the liquid and let the shrimp soak up the flavors that you've built without overcooking them.

Let this sit for 30 minutes, or so. But it needs butter ...

Culantro is a broad-leafed relative of cilantro, which is a good substitute if you can't find any.

CULANTRO-LIME BUTTER

1 pound butter (unsalted, but you knew that)

3 to 4 limes (depending on size and your taste)

1 teaspoon culantro (chopped)

Kosher salt and freshly ground pepper

Grate the zest from 2 of the limes and put it into a saucepan with the butter over low heat.

When the butter melts, use a spoon to take the foamy stuff from the top of the pan. (These are milk solids, and there's nothing wrong with them; the butter just looks more appetizing without.)

Add the juice of the 3 to 4 limes, tasting as you go, until it's tart, to your liking.

Season with salt and pepper.

Drain the butter through a fine strainer to remove the lime zest. Try to leave as much of the water at the bottom of the pan behind as you can.

Then, add the culantro and use as a dip for the shrimp boil.