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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Down East Shrimp Boil Recipe

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This recipe for Down East Shrimp Boil is from Five Generations of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds of small red skin potatoes
A few celery stalks with leaves, chopped
1 onion, chopped
Fresh corn on the cob, broken into halves
3 Kielbasa sausages, each sausage cut into six pieces.
3 pounds of raw shrimp, in the shell
Seasoning as desired
Directions:
Directions:
Place potatoes, celery and onion in a large pot with a steamer insert.
Fill pot about halfway full of water. When the pot comes to a boil, add the Kielbasa.
When the pot boils again, add the corn, and let it return to a boil. Lastly, add the shrimp, let it come to a boil again just a few minutes until the shrimp is just pink. Remove from the flame. Serve it directly from the pot! Very easy. This recipe will serve 8 people generously.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
About 1 hr
Personal Notes:
Personal Notes:
In some locales this is called Frogmore Stew. Here in NC we call it Down East Shrimp Boil. This is a very popular beach meal. Cooks well on a gas burner outside in a large kettle with lid. I have added a can of beer to the water which adds flavor. I have also cooked a smaller amount in large soup pot on stove top.

 

 

 

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