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Shrimp Boil!   4 comments

If you think a picnic is too unsanitary to enjoy, stop reading now.  To enjoy this post, you’ll need to get up to your elbows in dinner.  And you will thank me later.

Ingredients

  • Zatarain’s Crawfish, Shrimp & Crab Boil in Bag (seasoning)
  • 4 lbs of 16-20 (large) shrimp, de-veined, shell on
  • 8 ears of corn (fresh is best; frozen can work)
  • 24 baby red potatoes
  • 4 lemons
  • cocktail sauce
  • butter or margarine
  • salt & pepper
  • Add Kielbasa or any pre-cooked sausage for those non-shrimp eaters
  • Add crab legs & melted butter (in plastic bowls) if desired.

Instructions

Prepare the table.  Put disposable plastic table cloth on table.  Cover with brown paper. Can add a layer of newspaper if you like between the paper and plastic to help protect your table from the heat. Place butter or margarine cubes on the paper at each seat. Place seafood sauce, lemon wedges and disposable salt & pepper shakers on the table.

Fill large pot 2/3 full of water.  Bring to boil.  Squeeze the juice of 2 lemons into the water & add the squeezed lemon halves to the pot. Drop the Zatarain’s seasoning bag into the water.

Once it is boiling, add potatoes & cook until tender, 10-15 minutes.  Add corn, and cook 5 more minutes.  Add shrimp.  Stir.  Cook 2-3 minutes until shrimp curl and turn pink.

Drain.  Spread the food directly in the center of the table. Spread into a row within easy reach of all guests. It’s advisable to have the guests seated so they can catch the rolling potatoes and corn.

Have fun!  No plates allowed, eat off of the paper.  Pour cocktail sauce directly on the paper; no bowls allowed.

Clean up is easy.  Remove any uneaten food, and then roll everything left on the table into the bottom plastic table cloth, and throw it all away.

Posted February 19, 2013 by henrymowry in Photography, Recipes

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