A celebratory shrimp boil is the perfect event for any season! Celebrate the big game, a birthday, a promotion, or just the fact that it’s the weekend by stuffing your face with delicious boiled shrimp. This recipe is perfect for 20 of your favorite people.
Ingredients
1/2 pound of 10-12 Count shrimp per person, deveined and thawed
2 bags Old Bay Crab & Shrimp Boil (look for the box with permeable bags of spice)
1 stick of butter (8 tablespoons)
1 or 2 cloves garlic, whole and peeled
8 to 10 lemons, halved
8 to 10 ears of corn, cut into thirds
1 bag small red new potatoes
4 to 5 pounds andouille sausage, cut into 2-inch pieces
1 extra large pot
Newspaper or butcher paper
Directions
- Cover a long table with newspaper or butcher paper. Tape the sides down underneath the table. This will make for an easier clean up later.
- Fill the pot about half to two-thirds full with water and bring it to a boil. If you are using a turkey frying pot, feel free to use the same heat source you would use to fry the turkey. If your pot comes with a basket of some sort, place that in the water to hold your ingredients. This will make things easier at the end.
- Once you’re boiling, add the red new potatoes, whole, peeled garlic cloves, halved lemons, and two bags of the Old Bay Crab & Shrimp Boil bags to the pot. Squeeze each lemon into the pot and then throw the used lemon in as well. Let this continue to boil for 20 minutes.
- Add your sliced sausage pieces and corn cob thirds to the mix. Allow them to boil for another 10 minutes. Check back to make sure your potatoes are fully cooked. Give them a poke to see if they are tender.
- Now turn off the heat and throw in those tasty shrimp. You won’t need to keep your heat source on because the water is already hot enough to cook the shrimp. Watch closely and only boil them for about 5 minutes, or until they turn pink. Overboiling will make them rubbery, so stay close.
- Once everything is boiled to perfection, remove the Old Bay bags and use your basket or a slotted/screened scoop to serve up your meal. You can dump your boiled ingredients directly onto the paper-covered table your prepared earlier. That’s right, just toss it straight on the table.
- Tell your friends to gather ’round and dig in! *See picture above.
Pro tip: Top things off with cocktail sauce. You can buy in the store, but I like to make my own. Combine a bottle of ketchup with a bottle of horseradish to taste. Add more horseradish if you like your cocktail sauce as strong as I do.
From our backyard to yours!
