A FESTIVE MEAL
A shrimp boil is simple, fun and delicious! Cover your picnic table with packing paper and dump all the ingredients in the middle from the cooking pot. Have different mustards and cocktail sauces......being a diva has never been so easy.
For a small or large group of people, a shrimp boil is festive. Using a propane heated pot is the ticket. It is an investment but you will use it over and over.
I recommend buying good quality fresh, large shrimp and hand made sausages. Be adventurous with the mustards and cocktail sauces. There are so many types available at the grocery.
2 lemons, halved, plus more for serving
3 bay leaves
2 t salt
1/4 c Old Bay
1/2 bunch thyme, tied together
1 medium onion, quartered
2 serrano chiles, split in 1/2 lengthwise
1 head garlic, halved
1 pound 5 ounces red new potatoes, medium to large, cut in 1/2
3 ears sweet corn, halved
3 andouille or kielbasa, cut into 1-inch pieces (about 1 pound 5 ounces)
2 pounds jumbo shrimp with heads and tails
Fill a huge stockpot, preferably fitted with a basket insert, with about 4 quarts of water.
Squeeze the lemons into the water, tossing in the halves too. Add the bay leaves, salt,
seasoning, thyme, onions, chiles and garlic; bring the broth to a boil over medium-high heat
and simmer for 10 minutes. You want an aromatic broth with plenty of salt and spices.
Add the potatoes to the pot to give them a head start; simmer for 20 minutes. Add the corn
and sausage; cook another 5 minutes, making sure everything stays covered with the liquid.
Then toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the
flavor for 15 minutes. Drain and spread the shrimp, sausage, clams, corn, potatoes, and
onions out on a newspaper-covered table. Serve with lemons, cocktail sauce and plenty of
Recipe adapted from Tyler Florence.