Boiled Shrimp With Timmy's Shrimp Sauce |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
3 ears fresh corn, husks removed |
1 (3-oz.) package boil-in-bag shrimp-and-crab boil |
1/4 cup liquid shrimp-and-crab boil seasoning |
2 large lemons, quartered |
1 large onion, quartered |
3 pounds. small red potatoes |
4 pounds unpeeled, large raw shrimp |
8 cups ice cubes |
3 tablespoons salt |
timmy's shrimp sauce |
Directions:
1. Cut corn in half.
2. Bring boil-in-bag shrimp-and-crab boil, next 3 ingredients, and 3 1/2 qt. water to a boil in a large stockpot over high heat. Add potatoes and corn. Cover and boil over medium-high heat 20 minutes or until potatoes and corn are tender.
3. Stir in shrimp; remove from heat. Cover and let stand 10 minutes. (Shrimp will turn pink, and shells will loosen slightly.) Stir in ice cubes and salt, and let stand 5 minutes. Drain, discarding boil bag. Serve with Timmy's Shrimp Sauce.
4. *6 (4-inch) ears frozen corn may be substituted. (Do not halve.)
5. Note: 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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