Aug 14 2015
Tonight I had another must have meal during corn season, a shrimp boil. With our Son in a new job all summer and his wife working it was hard to get together. Then they stay busy with the grandson’s soccer; he is in a tournament this Sat. & Sun. about 1 ½ hours south of here. They finally made it tonight for the shrimp boil.
My recipe was:
2 lbs. Key West shrimp, raw with shells on
4 large red potatoes cleaned and cut up
1 pound smoked sausage, cut 1 inch pieces
4 ears fresh corn, shucked and broke in half
1 lemon cut in half
1 onion, top cut off and cleaned
1 head of garlic, top sliced off
2 Tbs. Zatarain’s liquid shrimp boil
1 Tbs. Old Bay seasoning
1 Tbs. sea salt
It’s best to have a large pot with a strainer basket. Heat enough water to cover all to a boil. Add all except the corn and shrimp; continue to boil 20 to 30 minutes. Add in the corn for 5 minutes then add the shrimp for another 5 minutes. Pull out the basket and pour on a large platter or tray and serve. It’s that simple.
I toasted some flat bread on my Weber gas grill to serve. I had garlic butter made to dip the shrimp in and extra butter for the corn and potatoes. We all enjoyed it and it doesn’t get much better!
My first plate!
Smokin Don
