Roxy15
New member
Shrimp Boil:
Quarter Of 8-oz. Bottle Concentrated Louisiana-Style Shrimp & Zatarain's Liquid Crab Boil Seasoning
3 lbs. Medium Red Potatoes
1-1/2 Medium Sweet Onions, Such As Vidalia, Peeled
1-1/4 lbs. Cured, Smoked Pork Sausage Links, Cut Into 3-in. Pieces
Four 8-in. Ears Corn, Shucked & Cut In Half
1-1/2 lbs. Raw Medium Shrimp, Peel On
Fill a 2 1/2- to 3-gallon stockpot half full with water and bring to a boil.
Add the seasoning and potatoes to the pot. Allow the water to return to a boil and cook for 5 minutes.
Add the onions and sausage. Bring the water back to a boil and cook for 15 minutes.
Add the corn, bring the water back to a boil and cook for 10 minutes, or until the potatoes are done.
Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes.
Remove with a slotted spoon or drain in a large colander and serve on a large platter.
Quarter Of 8-oz. Bottle Concentrated Louisiana-Style Shrimp & Zatarain's Liquid Crab Boil Seasoning
3 lbs. Medium Red Potatoes
1-1/2 Medium Sweet Onions, Such As Vidalia, Peeled
1-1/4 lbs. Cured, Smoked Pork Sausage Links, Cut Into 3-in. Pieces
Four 8-in. Ears Corn, Shucked & Cut In Half
1-1/2 lbs. Raw Medium Shrimp, Peel On
Fill a 2 1/2- to 3-gallon stockpot half full with water and bring to a boil.
Add the seasoning and potatoes to the pot. Allow the water to return to a boil and cook for 5 minutes.
Add the onions and sausage. Bring the water back to a boil and cook for 15 minutes.
Add the corn, bring the water back to a boil and cook for 10 minutes, or until the potatoes are done.
Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes.
Remove with a slotted spoon or drain in a large colander and serve on a large platter.