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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Timmy Cheramie, Cut Off, Louisiana, Southern Living, JUNE 2008 Ingredients:
3 ears fresh corn, husks removed |
1 (3 ounce) package crab boil, boil-in-bag |
1/4 cup liquid shrimp-and-crab boil seasoning |
2 large lemons, quartered |
1 large onion, quartered |
3 lbs small red potatoes |
4 lbs unpeeled large raw shrimp |
8 cups ice cubes |
3 tablespoons salt |
Directions:
1. Cut corn in half.
2. Bring boil-in-bag shrimp-and-crab boil, next 3 ingredients, and 3 1/2 quart water to a boil in a large stockpot over high heat.
3. Add potatoes and corn.
4. Cover and boil over medium-high heat 20 minutes or until potatoes and corn are tender.
5. Stir in shrimp; remove from heat.
6. Cover and let stand 10 minutes. (Shrimp will turn pink, and shells will loosen slightly.)
7. Stir in ice cubes and salt, and let stand 5 minutes.
8. Drain, discarding boil bag.
9. Serve with Timmy's Shrimp Sauce.
10. 6 (4-inch) ears frozen corn may be substituted. (Do not halve.).
11. For testing purposes only, we used Zatarain's New Orleans Shrimp & Crab Boil and Zatarain's Concentrated Shrimp & Crab Boil seasoning.
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