OUR FAVORITE RECIPES - SHRIMP BOIL
It's almost beach weather. Travel is in the air and it's time for picnics, graduations, etc. What better way to get ready for the season than to try a new shrimp recipe?
Difficulty: Easy Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: unlimited
Ingredients:
Red potatoes, 1 per person, quartered
Small onion, quartered, 1/3 per person
Sweet corn on the cob, 1 cob per person, cut in 1/2
Artichokes (optional), quartered, 1/2 per person
3 boxes crab and shrimp boil mix
2 oz garlic juice
5 oz. Tabasco sauce
12 oz. lemon juice
5 lemons cut in 1/2
1 (18-20 quart pot)
Directions:
Fill pot 1/2 to 5/8 full of water, add crab shrimp boil mix, garlic, Tabasco sauce, lemon juice and the lemons cut in half. Bring to a boil and add potatoes, onions and corn; boil for about 10 to 15 minutes or until tender. Add shrimp and cook for a couple of minutes. Shrimp must not be over cooked or it hardens.
Serving Directions:
Cover a long table (e.g. 10x6 feet) with newspaper or butcher paper. Dump the mixture on the table. Guests eat directly from the table. Be sure to have plenty of napkins, silverware and an empty container for shelling and cobs. Don't forget paper plates and bowls.
Making Seconds?
After dumping the contents save the water in the pot and return spices and lemon for the next batch. For each additional batch add 1 shrimp crab boil mix, 1 ounce garlic juice, 2 ounces Tabasco sauce, 6 ounces lemon juice and 2 more lemons. You will cook as many batches for as many guests as you have.
CATHY MALLERS & DEAN'S TEAM CHICAGO
*Adapted from www.cooks.com.
