Southern Shrimp Boil

Southern Shrimp Boil

You might find yourself this weekend thinking how can I do something different for dinner? Typically, a get together during the day consists of hamburger, hot dogs, brats on the grill and fresh veggies. Why? Because it is easy and simple - but this time around bring out your stockpot with it's steamer insert and boil up the most delicious, spicy and juicy batch of shrimp you have ever tasted - it is easy and simple, too! Nothing gets people in the South together better than a good old fashion boil, whether that be crawfish or shrimp. It is a Louisiana tradition and it is so easy and simple we people in Mississippi can even do it. It takes no time to prepare and get the men to boil the seafood, while you put the finishing touch on the dessert.  In all seriousness, this shrimp boil is so delicious, easy and simple that you must give it a try this summer or in the fall. Just roll up your sleeves and enjoy a big steaming pile of juicy jumbo shrimp and spicy vegetables.  Summer Shrimp Boil Ingredients: 5 lbs (21-25 count) shrimp 2 1/2 gallons of water 2 large onions, quartered 2 heads of garlic 6 stalks of celery, cut into thirds 4 lemons, halved 6 bay leaves 1 bottle of ZARTRAIN's or Old Bay Seasoning for boils or steamers 1 lb smoked sausage, cut into 4" links 1/2 cup salt ( I know this seems like a lot but trust me!) 2 tsp cayenne pepper 2 lbs red new potatoes 6 ears corn, broken in thirds 1/2 bag of ice Directions: In a heavy 20-quart stockpot, with it's steamer insert, bring water to a rolling boil.  Drop in all ingredients but the potatoes, corn and shrimp Cover and rapidly boil at least 10 minutes to create a flavored seasoning stock.  Add potatoes, return to a boil and cook for another 5 minutes.  Now add the corn and boil for another 10 minutes.  Add shrimp the the pot, cover and return to a boil.  Boil for 2-3 minutes tops. Immediately remove pot from the heat and add ice.  Let the shrimp, sausage and vegetables soak in the water for 15-30 minutes.  The longer they soak the more flavor they absorb.  Drain off water before serving and pile onto plates. There is no need to silverware, this is to be eaten with your hands. Provide plenty of napkins, you and your guest will surely need them. Enjoy! I personally do not eat onions, I eat around them, but the flavor from the onion is a must. It is the blending of flavors that make a dish delicious. The same for those who do not like garlic, celery, tomatoes, etc. - when it calls for the vegetables to be sliced in halves, thirds or quarters they are large enough to eat around them - that is what I do. ELB 2011