Shrimp Boil Hints Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For 10 servings (see notes)
5 Lb. 16-20 Gulf shrimp in Shell
2 1/2 Lb. Kelly's Alabama sausage (cut into 2 inch long pieces)
2 1/2 Lb. small potatoes (1 1/2 to 2 inch diameter works good)
15 ears of sweet corn (cut each ear in half)
Newspapers for covering the table and possibly some cardboard for the center where you dump the food.
Lemons cut for serving
Cocktail sauce for the table
Butter for rolling the corn
Salt shaker for corn
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Directions: |
Directions:1st cover the table you will be serving this on in newspapers thick enough to protect the table. I have also put cardboard down first then newspapers on a good table. You will be pouring the food directly on the table. No plates or utensils
Bring a very large Pot to Boil on an outside propane burner. These large burners will keep the water boiling most of the time and the recovery is very quick after each batch is added. This is tough to do on a home stove. Pot should have a basket large enough to hold all the ingredients. Make sure you fill it enough that it will cover the food for the boil and not over flow as you keep adding .
Salt the water with about 1/4 cup of salt
Keep track of the timing and use the correct order!
Keep Track of the timing!!!!
Boil the sausage for 25 minutes
Next add potatoes and full boil for 15 minutes
Next add the corn and boil for 10 minutes.
Lastly add the whole shrimp and boil for only about 3 minutes. ( Be careful not to overcook the shrimp, you may not get a full boil for 3 minutes) definitely if it gets to a ful boil it will not need to go over 3 minutes. They will be cooking as the water is returning to a boil.
Pull basket out and let drain for a minute then pour on the middle of the table for serving. Your food will hit the table 1 hour after you start your boil.
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Number Of
Servings: |
Number Of
Servings:10 |
Personal
Notes: |
Personal
Notes: I have found the following ratio to work well for planning.
Per Person quantities:
1/2 lb shrimp
1/4 lb sausage (Kellys sausage we get from Alabama works great)
1/4 Lb small 1 1/2 inch diameter potatoes
1 1/2 ear sweet corn
You need a good outside propane burner and a very large pot hopefully with a basket.
Timing is everything when you do this so everything gets cooked properly and not over cooked.
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