by Kayb
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Kayb's Notes:
Expand1/2 pound large shrimp in the shell, deveined Ask a question about this ingredient
2 to 3 golf-ball-sized new redskin potatos Ask a question about this ingredient
1 ear fresh yellow corn, husked and silked Ask a question about this ingredient
1 lemon or lime, halved Ask a question about this ingredient
6 tablespoons salt Ask a question about this ingredient
2 tablespoons Louisiana brand liquid crawfish boil seasoning (if you use anything other than this, use at least twice what the directions call for) Ask a question about this ingredient
3 quarts water Ask a question about this ingredient
2 teaspoons Louisiana brand powdered shrimp boil seasoning Ask a question about this ingredient
2 tablespoons melted butter Ask a question about this ingredient
1/4 cup ketchup Ask a question about this ingredient
1 to 2 teaspoon finely grated horseradish Ask a question about this ingredient
2 tablespoons lime or lemon juice Ask a question about this ingredient
1 1/2 teaspoon Worcestershire sauce Ask a question about this ingredient
1/2 teaspoon Tabasco or other hot sauce, or to taste Ask a question about this ingredient
In large stockpot, bring water, salt, crawfish boil seasoning and halved lime to a boil. Rinse shrimp and set aside.
Ask a question about this stepScrub potatos and add to pot. Boil for 10 minutes. Break corn in half, to make two small ears, and add. Boil for five minutes more. Add shrimp; allow pot to return to boil and boil for exactly one minute. Drain shrimp and vegetables in colander.
Ask a question about this stepSeparate shrimp from vegetables. Toss potatos and corn with melted butter, and sprinkle with powdered shrimp boil seasoning.
Ask a question about this stepFor cocktail sauce, while potatos are boiling, mix all ingredients and refrigerate. Keeps for several days, so if you're at the coast and going to be eating seafood for several nights, make plenty!
Ask a question about this stepEnjoy with cold beer! (And the avocado on the side is a good touch, as well.)
Ask a question about this stepSometimes I do put andouille sausage in it. This is actually an old photo for a larger shrimp boil that included sausage. And if I were you, I'd order the seasoning here: http://www.louisianafishfry.com/. Enjoy!
Thankyou, thankyou. Finally someone has posted a recipe for Shrimp boil scaled down for just me & it sounds wonderful.
Sigh. I posted it before the BP disaster. I've not made it to the Gulf Coast this year, first year in forever, and it just breaks my heart to see the devastation and wonder what the effect will be on all the wildlife and the wonderful seafood. But yes, it's a fine thing to do to treat yourself for dinner for one!
This sounds yummy! My parents live in New Orleans and every summer we rent a big house on the beach in Blue Mountain Beach, Florida. (We used to go to Gulf Shores, too.) This would be great for one of our big family dinners!
It absolutely is. I've done it with as much as 10 pounds of shrimp; I have to go to two pots, and split everything between them. A tip for when you're serving potatos and corn to a crowd -- use a small cooler you can put in the dishwasher. Keeps it all good and hot!
Looks and sounds great
But are my eyes deceiving me or is there some kind of sausage in the dish on the picture?
Regardless I'm gonna try it, but first I have to find a recipe for liquid craw fish boil seasoning and powdered shrimp boil seasoning. That is definitely not available here in Denmark.