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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.




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