Low Country Shrimp Boil
Ingredients
- 2-1/2 pounds extra large prawns, unpeeled
- 5 quarts water
- 1 (12 oz) beer
- 1 bag Shrimp and Crab Boil (found in the seafood section)
- 1/4 cup Old Bay Seasoning
- 2 T kosher salt
- 2 lemons, juiced plus rinds
- 1 large onion, quartered
- 1-1/2 pounds small red potatoes
- 4 ears corn, broken into smaller pieces
- 1 lb kielbasa
- 1/2 cup butter
- 2 teaspoons finely minced garlic
Directions
- De-vein shrimp and set aside on ice until ready to use.
- In a large stock pot, add water, beer, shrimp and crab boil, Old Bay, salt, lemon juice and rinds from both lemons and onion. Bring to a boil and simmer for 5 minutes.
- Add potatoes and cook for 10 minutes. Add corn and kielbasa, cook for 5 minutes more. Add shrimp, cooking for 3 minutes or until pink and opaque.
- Drain broth and toss with butter that has been melted with minced garlic.
- Serve on a bed of newspapers with lemon wedges and your choice of dipping sauces such as cocktail sauce or a spicy mayo.
- *I often double this recipe and cook it in two batches to feed a crowd. However, if you have a large enough pot (usually and outdoor boil pot) you can double it and cook it all at once.
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