This one’s for everyone headed to the beach who doesn’t want to wait for a table at a crowded restaurant. Stay in and cook this for your group! This is an Anders family favorite whether at home or at the beach but it’s so much better with FRESH SHRIMP from the GULF!!!
Boiled Shrimp Supper
(an easy version of a low country boil)
Prep time: 3 minutes
Cook time: 20 minutes
- 3 quarts boiling water
- 4 (3-oz) packages of dry shrimp and crab boil seasoning (I use Old Bay or Zatarain’s)
- 1 teaspoon salt
- 1.5 lbs new potatoes
- 1 (16 oz) package frozen pearl or boiling onions (I use whatever onions I have)
- 4 ears whole kernel corn (cut in half to make 8 pieces)
- 2 lemons cut in half
- 1.5 lbs of unpeeled large fresh shrimp
- lemon wedges
- cocktail sauce
Combine first 3 ingredients in a stockpot or large Dutch oven; bring to a boil. Add potatoes, onions, corn, and lemon halves; return to a boil, and cook 15 minutes or until potatoes are tender. (Optional add sausage)
Add shrimp; cover and cook 5 minutes or until shrimp turn pink. Drain mixture; remove and discard seasoning bags and lemon halves. Serve immediately with lemon wedges and cocktail sauce (and NAPKINS). Yield: 4 servings.
