Chefs Rob Wickner and Delroy Powell, from Tampa's beloved Catch Twenty-Three restaurant, infuse this “Floribbean” boil with signature Latin flavors and Caribbean influences.
4 quarts water (16 cups)
1/2 cup Old Bay Seasoning
4 cloves garlic
2 chicken bouillon cubes
1 teaspoon finely chopped habanero chile pepper (1/2 chile pepper)
2 pounds sweet potatoes peeled and cut into 1 1/2-inch chunks
2 large chayote squash peeled and cut into 1 1/2-inch chunks
3 ears fresh corn shucked and cut into 2-inch pieces
2 large Spanish onions peeled and sliced
4 ribs celery sliced diagonally
2 pounds unpeeled jumbo shrimp (21 to 25 count)
1 medium red bell pepper sliced
1 lemon sliced
1. Bring water OLD BAY Seasoning garlic bouillon cubes and chile to boil in 12-quart stockpot on medium-high heat. Boil 10 minutes.
2. Stir in sweet potatoes chayote corn onions and celery. Return to boil. Boil 10 minutes. Add shrimp and bell pepper. Cook 3 to 5 minutes or just until shrimp turn pink stirring occasionally.
3. Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Garnish with lemon slices.