Tuesday, May 26, 2009
Shrimp Boil Recipe #2
It's been a tough month on my time. I'm struggling to divide any spare time between writing the Blog, catching up in Facebook, and embracing Twitter. I like the Twitter. And the IPhone makes it easy to update. I like to collect my thoughts before I post here and that has been a challenge lately. But I will succeed in the end, thank you for your patience.
I wish I had dug this out before our weekend company left. It's a good one -
3-4 lbs large shrimp
1 package andouille sausage
1 package hot Italian sausage (can substitute a regular smoked Italian if you wish)
12 red new potatoes
4 ears of corn
3 boxes Zatarain’s Crab Boil (3 oz)
1 bottle Zatarain’s Liquid Crab Boil
1 can Nantucket Off-Shore Shellfish Boil
1 bottle of cocktail sauce
Now it’s time to get things going. Open beer. Remove the basket and fill your 30 quart pot up to the fill line (about half) with drinkable water. Dump in the 3 bags of Zatarain’s, a couple pinches of the Nantucket Shellfish Boil, a third of the liquid crab boil, and all of the lemon wedges. Bring to a rolling boil. Open beer.
Once you achieve a rolling boil, dump in your potatoes and sausage (use your gloves, the lid is hot as hell). Boil the sausage and potatoes for 20 minutes. Open beer. At the 20 minute mark, dump in your corn and boil for another 10 minutes. At that time, dump the shrimp in and stir. Boil 3-4 minutes until shrimp are pink.
Everything is done! Open beer. Spread out some newspaper and dump everything in a big pile (get ready to catch rolling potatoes when you dump it)