Low-Country Shrimp Boil

Low-Country Shrimp Boil

Ingredients

• 3lbs fresh (not frozen) head-on, shell-on shrimp. If you can't get this, then substitute the peeled variety, but not cooked or frozen if possible.
• 6 small lemons
• 1lb small red potatoes or even fingerling potatoes will do
• 8-10 cloves garlic
• 2 medium onions
• 3 bay leaves
• 6 small "nibblers" half-size ears of corn
• 1lb sausage, dealer's choice
• Zatarain's Crab Boil "In Bag" 3oz (1 bag)
• 4oz Zatarain's liquid Shrimp & Crab Boil Concentrate

Method

Rinse shrimp with cool water and remove any broken legs or antennae. Divide into two servings, then set aside. Quarter the lemons, halve the potatoes, and rough chop the onion. Cut sausage into 2 inch long pieces. Peel 8-10 garlic cloves. Over a medium-hot flame, boil 1.5 gallons of water with Zatarain's Crab Boil, Zatarain's Concentrate, and bay leaves. Once to a boil, add half the prepared lemons, potatoes, onion, sausage, corn, and garlic. Allow to boil for approximately 15 minutes until potatoes are just soft. Add one half of the whole shrimp, and turn heat down to medium. Cook for 3-4 minutes, depending on the size of your shrimp (larger take longer). Turn off heat and leave to steep for 2 more minutes. Using a strainer or colander, remove all contents excepting bay leaves, lemons, and Zatarain's bag. Return liquid to a boil, and add second batch of lemons, potatoes, onion, sausage, corn, and garlic. Repeat the boiling process, adding shrimp after 15 minutes and then turning off heat after shrimp are cooked for a few minutes, then strain.

Bonus Recipe: Creamy Cocktail Sauce

• 1/2 cup Ketchup
• 1/8 cup Mayonnaise, Miracle Whip, or Salad Cream
• 1tbsp lemon juice
• 2tbsp Worcestershire sauce
• 2tbsp Prepared Horseradish
• 1tsp onion powder
• 1tsp ground pepper

bon appetit