by Kayb
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Photo by Kayb
Kayb's Notes:
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1/2 pound
large shrimp in the shell, deveined
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2 to 3
golf-ball-sized new redskin potatos
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1
ear fresh yellow corn, husked and silked
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1
lemon or lime, halved
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6 tablespoons
salt
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2 tablespoons
Louisiana brand liquid crawfish boil seasoning (if you use anything other than this, use at least twice what the directions call for)
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3 quarts
water
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2 teaspoons
Louisiana brand powdered shrimp boil seasoning
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2 tablespoons
melted butter
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1/4 cup
ketchup
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1 to 2 teaspoon
finely grated horseradish
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2 tablespoons
lime or lemon juice
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1 1/2 teaspoon
Worcestershire sauce
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1/2 teaspoon
Tabasco or other hot sauce, or to taste
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In large stockpot, bring water, salt, crawfish boil seasoning and halved lime to a boil. Rinse shrimp and set aside.
Ask the hotline about this step!Scrub 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 the hotline about this step!Separate shrimp from vegetables. Toss potatos and corn with melted butter, and sprinkle with powdered shrimp boil seasoning.
Ask the hotline about this step!For 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 the hotline about this step!Enjoy with cold beer! (And the avocado on the side is a good touch, as well.)
Ask the hotline about this step!Sometimes 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!
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
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.