Steve’s Shrimp Boil

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4.6157

An incredibly fun party meal famous around the Gulf of Mexico. People love this and you’ll be asked to put it on again and again. It’s portable – great for camping or the beach. Feeds a crowd and no dishes to clean up!

Ready in: 55 mins

Ingredients

Serves: 12

• 4 large Vidalia onions, cut into wedges
• 2 Zatarain’s(R) Crab “n” Shrimp Boil in Bags
• 1/2 bottle Zatarain’s(R) Crab “n” Shrimp Boil Oil
• 1 cup salt
• 20 small potatoes (red or new)
• 2 whole unpeeled garlic bulbs with top sliced off
• 10 whole ears corn, cut in half
• 3 pounds cooked Kielbasa or other sausage cut into 2 inches pieces
• 2 lemons, cut in half
• 4 pounds large raw shrimp with shell on
• Old Bay(R) or blackened seasoning
• 1/4 bunch parsley, chopped for garnish
• 3 lemons, cut in wedges
• butter
• Cocktail sauce

Preparation method

Prep: 25 mins | Cook: 30 mins

1. Fill a large pot 2/3 full with water and bring to a boil. A 32 quart turkey fryer with strainer basket is ideal.

2. Add onions, Zatarain’s spice bags, oil, and salt to the water as it is coming to a boil.

3. Cut larger potatoes in half so they are about the size of the smaller potatoes. The potato pieces should be about the same size so they cook at the same speed. Add potatoes and garlic to the pot and boil 17 minutes.

4. Add corn and boil 3 minutes. Add sausage and boil 2 minutes. If using uncooked sausage, add it earlier with the potaotes.

5. Squeeze the two lemon halves into the pot and then throw them in with the shrimp. Boil for 3 minutes or until shrimp are done.

6. Pull strainer basket out of pot and drain. Pour food directly onto the center of a table covered with newspapers.

7. Sprinkle the food with Old Bay or blackened seasoning and the chopped parsley.

8. Dig in! Encourage everyone to eat without plates or utensils. Garlic should be squeezed onto the potatoes and butter for the corn. Cocktail sauce can be put direcly onto the newspapers. Serve with lemon wedges on the side.Cook’s note:

Pairs very well with cornbread, beer, and then bread pudding for dessert!
If cooking for a large number of people additional batches can be made using the same boiling water. Just add another Zatarain’s spice bag for each batch. To speed time between batches the potatoes can all be pre cooked and kept warm in a cooler. Then just add them in towards the end of the batch to get them hot. This works well for 3 or 4 batches. If you have more than 30 or 40 people you will probably need additional cook pots.