F3 Podcast - Episode 16 - Duval, dine and drafts
This week on the F3 Podcast we’re breaking down Trevor Lawrence’s fantasy outlook, debating whether the Jacksonville star is ready to take the leap, and why loading up on quarterbacks might just save or sink your fantasy season.
Plus, we dive into the bold, flavorful world of Jacksonville eats, from tailgating camel riders to shrimp boils. Whether you’re a Jags diehard, a fantasy football junkie, or just here for the food, this episode’s got something for you.
Grab a plate, set your lineup, and let’s watch some football.
Duval 'til we dine!
Mayport Shrimp Boil (Jacksonville Style)
Ingredients (serves 4–6)
2 lbs Mayport shrimp, shell-on (or substitute: Gulf shrimp, spot prawns, or large Pacific shrimp)
1 lb smoked sausage, sliced into rounds (like andouille or kielbasa)
4 ears of corn, cut into thirds
1½ lbs baby potatoes (Yukon Gold or red)
1 lemon, quartered
1 head of garlic, halved crosswise
½ cup Old Bay seasoning (or similar seafood boil seasoning)
2–3 bay leaves
1 stick of butter (½ cup)
Optional: a few dashes of hot sauce or cayenne pepper
Directions
Prepare the boil:
In a large stockpot, fill with water (about 4–5 quarts) and add Old Bay, bay leaves, garlic, and lemon. Bring to a rolling boil.
Add the potatoes:
Boil for about 10–12 minutes until they start to soften.
Add the sausage and corn:
Cook another 5–7 minutes.
Add the shrimp:
Toss in the shrimp and cook just until pink — about 2–3 minutes. Don’t overcook.
Drain and serve:
Drain the boil, then spread everything over newspaper or parchment on a picnic table.
Butter drizzle:
Melt the butter and pour it over the top, or serve it on the side for dipping.
Optional garnish:
Sprinkle a little extra Old Bay or chopped parsley. Add lemon wedges for squeezing.
Substitutions (if you’re not in Florida):
Mayport Shrimp Substitute:
Best pick: Gulf shrimp from the U.S. South.
West Coast: Spot prawns or wild-caught Pacific shrimp.
Elsewhere: Frozen Argentine red shrimp are a good option (sweet and meaty).
Seasoning:
If Old Bay isn’t available, make your own mix:
1 tbsp paprika
1 tsp celery salt
½ tsp cayenne
½ tsp black pepper
½ tsp mustard powder
¼ tsp allspice
Sausage:
Local smoked or spicy sausage adds personality — try a chorizo or local butcher’s smoked sausage if that’s what’s available.
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