The first time I had heard about this kind of a dish would be a Louisiana Seafood boil or a Crawfish boil. It was a real fun dish that was put out on newspaper or a garbage can lid. There was all kinds of goodies like corn cobbetts, and small red potatoes.
While you might find Old Bay, or bay leaf, garlic, cloves, the holy trinity of vegetables, coriander, and spicy peppers.
To get a feel for the German culture up in the Bremen area these are the spices that you might find would be added to a great German beer to simmer the shrimp in, some caraway, peppercorns, bay leaf, mustard seed, coriander, nutmeg, cloves, very similar to the spices I use for Sauerbraten except I use red wine instead of beer.
If you had relatives that left the port of Bremen or Hamburg as my grandma did for America, this is a great dish to commemorate that time. |
Ingredients:
1 pound large shrimp with shells on
1 garlic clove, finely chopped
Additional Items:
Potatoes
Edamame
Corn on the Cob
Suppengruen:
1 Leek ,Celery Root, Carrot
but may substitute Onion, Celery, and Carrot
Spices:
1 tablespoon Dill Weed (fresh or dried)
6 peppercorns
4-5 Juniper Berries
1 teaspoon Caraway Seeds
1 Lemon Sliced
3 Bay Leaves
4 Cloves
1 teaspoon freshly grated nutmeg
1/4 teaspoon sea salt
Stock:
1 bottle or can of good German Beer
2 cups Chicken or Seafood Stock
2 tablespoon unsalted butter
Fresh chopped parsley
Good Hearty Rye Bread
printer friendly Metric Conversion Chart
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La Crueset Dutch Ovens
My favorite Dutch Oven,
and is very durable!
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Gather your seasoning and ingredients.
Saute the Suppengruen with the spices in the olive oil and cook till the vegetables for few minutes
to open up the flavors of the spices.
Add the stock and the beer and simmer for 15 minutes or so till the vegetables are tender.
It's time for the Shrimp and what I would call American Add Ins. I think it is so much fun to bring up corn on the cob to Germans they often have a disturbed response. One told me that he would pass when I was serving it on the bbq, "corn is for cows" he said.
However seafood boils often have small potatoes and corn. I also added Edamame. which has become a fun finger food, in the states and shelling out the beans by pulling the pod between your teeth, would go well with peeling shrimp and gnawing on buttery corn.
You could of course add all kinds of other goodies, like small bell pepper and other chunks of vegetables, and of course other seafood.
All the goodies went into the pot and simmered for about 20 minutes. We are almost ready to serve.
et's dish up and ladel a bit of melted butter over it, a healthy sprinkling of chopped parsley and slide a few slices of fresh hearty rye bread.
Ready to get our fingers messy!
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From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.
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