CAROLINA LOW-COUNTRY SHRIMP BOIL

prep time:: 90 min

Makes 12-14

DENISE NEWSOME

AWESOME FOR SUMMERTIME DINNER PARTIES!

ingredients

5 LBS. BABY RED POTATOES
10 EARS CORN, HALVED
1 LG. LEMON, QUARTERED
5 LBS. SHRIMP, JUMBO SHELLED
2 LBS. SMOKED SAUSAGE, CUT INTO 2"
2 TBS. SALT
3-4 TBS. BLACK PEPPER, DIVIDED
4 OZ. PKG. ZATARAIN SEAFOOD BOIL
1/2-1 C. OLD BAY SEASONING, DIVIDED
12 OZ. BEER
3/4 LB. BUTTER, DIVIDED
WATER

directions

1
FILL LG. POT 1/2 FULL WATER. ADD POTATOES, SAUSAGE AND LEMONS. ADD 1/2 C. OLD BAY AND CRAB BOIL PKG. BRING TO A BOIL. BOIL APPROX. 10 MINUTES, ADD CORN. MEANWHILE, MELT 1 STICK OF BUTTER IN OTHER LARGE POT. ADD BEER, 1 TBS. SALT, 3-4 TBS. PEPPER AND APPROX. 4 C. WATER. BRING TO A BOIL. YOU WILL ADD SHRIMP TO THIS ONCE POTATOES AND CORN ARE COOKED. ONLY TAKES A FEW MINUTES FOR SHRIMP TO TURN PINK. WHILE SHRIMP IS BOILING, DRAIN POTOATOES AND CORN. LAYERING AS YOU GO, ADD 1/2 LB. MELTED BUTTER AND GENEROUS SPRINKLES OF OLD BAY IN LARGE SERVING BOWL. SHOULD REPEAT 4-5 TIMES.
2
DRAIN SHRIMP POT. PLACE SHRIMP IN LG. BOWL AND SPRINKLE WITH OLD BAY.

notes

SERVE WITH GARDEN SALAD, FRESH BREAD, COCKTAIL SAUCE AND PLENTY OF NAPKINS AND SEVERAL BOWLS FOR DE-SHELLING. SWEET ICED TEAD AND BEER ARE TYPICALLY THE BEVERAGES FOR THIS MEAL!

Source: DENISE NEWSOME