Fins & Shells Rub
Fins & Shells Rub
Elevate any seafood dish with this Southern-inspired rub. This restaurant-tested recipe will satiate traditionalists and the avant garde.
For 10 years, we've rubbed these spice blends into everything you can imagine at my restaurant, Chef and the Farmer. They are staples in my kitchen. Familiar but different, Rub it In spice blends should be staples in your pantry too.
Ingredients: salt, brown sugar, smoked paprika, coriander, India celery seed, ancho chile, Turkish cumin, chipotle pepper
A low-country boil has been a place holder food event during our family’s beach vacation for close to 20 years. A communal pile of shrimp, corn, smoked sausage and potatoes, even the pickiest eater in the mix finds something they enjoy. The problem for me unfortunately is that I always feel like it could be a lot better. This version, done in the oven, calls for a lot less liquid. That liquid, in the end, plus the FINS & SHELLS rub and some butter makes a sauce.
- 2 cups corn stock, water is a fine substitute
- 1 pound smoked sausage of your choice, sliced into 2 inch rounds
- 4 ears of corn, halved
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- ¼ cup FINS & SHELLS rub + more for dusting
- 1 pound new potatoes, halved, about 3 cups
- 1 pound deveined large shell-on shrimp, 21-25 per pound
- 2 tablespoons lemon juice
Make the Frogmore: Preheat your oven to 400. Combine the corn stock and 1 tablespoon of the FINS & SHELLS rub in the bottom of a 6-9 quart Dutch oven. Bring it up to a boil. Add the sausage, the potatoes and the corn. Cover the Dutch oven and slide it into the oven. Let it bake for approximately 40 minutes. You’re looking for the potatoes to be just tender, and that really depends on how big and old they are. Once the potatoes are ready, take the Frogmore out of the oven and add the shrimp. Cover again and slide it into the oven for an additional 5 minutes.
Take the vessel out of the oven and remove the lid. Add the remaining rub, the butter, lemon juice and salt. Toss it all together making sure everything gets coated. Some of the seasoning will drip down into the broth. That’s a good thing. Dump the whole awesome smelling mess out onto a serving platter with rims. Sprinkle it with a little more rub. Put it in the middle of the table with a big spoon for serving, and arm all your diners with bowls and napkins. Make sure everyone gets some broth and that they know to dip all the components down into it for extra flavor.