How about inviting your family over this Sunday evening, enjoy a fantastic meal and clean one pot? Sound Good? Thy boiling some fresh shrimp with potatoes and corn.
Main Ingredients
- 6 Pounds – Fresh Shrimp, Size 26 – 30 (meaning 26 -30 shrimp per pound)
- 10 Ears – Fresh Corn on the Cob
- 5 Pounds – Red Potatoes, or New Potatoes
- 2 Tablespoons – Louisiana Crawfish Crab and Shrimp Boil Seasoning (You may add up to 1/2 cup if you like it HOT)
Cocktail Sauce Ingredients
- 6 Cups – Catsup (or Ketchup of you are not from around here)
- Juice from 1 Large Lemon
- 1 Tablespoon – Horseradish
- 1 Tablespoon – Lee & Perrin’s Worcestershore Sauce
Preparation
- Fill a large Dutch Oven or steam pot with water, allowing room for the coming ingredients.
- Add seasoning and bring to a boil.
- Add Potatoes and boil for 10 minutes
- Add Corn and boil for an additional 10 minutes
- Add Shrimp and boil until shrimp is a rich “shrimp” color, about 6 minutes.
- Serve HOT!
Prepare Cocktail Sauce by simply mixing ingredients thoroughly. Provide each guest with a small cup of sauce for dipping, about 3/4 cup in size.
Serves eight adults.
Rule of thumb for variations in number of guests:
- Shrimp = 3/4 pound per adult
- Corn = 1 full ear per adult
- Potatoes = 1/2 pound per adult
Warning: If you have young children, skip the Louisiana seasoning and make a small batch ahead of time just for them. This might also be a good night for them to call in a pizza.
Variations: Add steamed crab legs, dugeness crab or blue crab to complement the boiled shrimp. See steaming instruction HERE.
[Thanks to Teresa for providing this cooking idea and many or the recent posts.]
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