I can’t tell you how I LONG to be at the beach. I know many of you are there for Spring Break at this very moment and I’m sooooo jealous! This one’s for all my friends at the beach who are tired of waiting for a table at crowded restaurants. Stay in tonight 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.
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.
