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Low Country Shrimp Boil with Nathan's Sauce Recipe

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This recipe for Low Country Shrimp Boil with Nathan's Sauce, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jan Holland Hailey
Added: Sunday, August 16, 2009


3-4 Large Bay Leaves
1 tbsp. Celery Salt
2 tsp. Dry Mustard
2 tsp. Ground Black Pepper
1 tsp. ground White Pepper
2 tsp. ground Allspice
2 tsp. Paprika
1/2 tsp. crushed Red Pepper Flakes
2 tbsp. Cajun or Creole Seasoning
2 tsp. Leaf Oregano, dried
1 tsp. Marjoram
2 tsp. Garlic Salt
4 qts. Water
2-3 Hearty Beers or 24-36 oz. Broth
16 Small Red Potatoes with Skin On, whole or halved
2 large White Onions, each cut in 8ths
8 or more Sausages [Andouille, Smoked, Bratwursts, etc.]
6-8 Cloves fresh Garlic, peeled
8 ears of fresh Corn, husks and silks removed, washed
4 lbs. Frozen or Fresh Shrimp, deveined with Shell & Tail on
Fresh Garlic, chopped [about 6 or more cloves]
8 oz. Red Devil Hot Sauce [or Frank's, Crystal, Tabasco]
1 stick Butter

Prepare table/s; cover with inexpensive plastic tablecloth and cover with sheets of newspaper. Place on table, a stick of butter or bowls of melted butter, and empty bowls for discarding shells. If using fresh sausages, cook in 1 Beer and reserve liquid to add to Boil; cut cooked sausages into 2 inch long chunks. In a very large pot [stock pot or enamel-ware iron pot] bring 4 Quarts of Water to boil, add 2 hearty Beers and Seasoning, return to boil. Add the Potatoes and Onions, boil for 10 minutes, add fresh Garlic cloves and Corn, and Sausages boil 15 more minutes, add Shrimp and boil until just turned pink [about 7 more minutes]. Drain off liquid and while steaming hot heap the "Boil" on very large serving platters.

While boil is cooking make Nathan's Sauce: saute several cloves of garlic in pan to sweat until tender, add cube of butter and melt on medium heat, add about 8 oz. of Red Devil Hot Sauce [or Tabasco or Frank's Hot Sauce] and cook to slightly thicken. Serve in individual small ramekins or bowls - 1 between every two people.

Number Of Servings:
Number Of Servings:
8 Servings
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
When I went to college at Ole Miss' in the 70s Shrimp Boils were a popular event outdoors in the Spring and Summer! This is a great crowd recipe. Serve with ice cold beers or some of Irma's Sweet Tea iced. Have plenty of fresh loaves of country bread to sop up the flavor on the plates. Plenty of napkins, this is a "hands on" meal! If you don't want to make your own Seasonings, use Zatarain's Crab Boil [but you'll need two packages]. Nathan made up the sauce and it is better than using Shrimp Cocktail sauce.




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