Summer Shrimp Boil

By blum099

In all seriousness, this shrimp boil is so yummy and so easy that you just must give it a try this summer. The recipe came from my favorite go to seafood book, The Encyclopedia of Cajun Cuisine. Just roll up your sleeves and enjoy a big steaming pile of juicy jumbo shrimp and spicy veggies.

Ingredients

• 5 lbs (21-25 count) shrimp
• 2 1/2 gallons of water
• 3 medium onions, largely chopped or sliced
• 2 heads of garlic
• 4-5 stalks of celery, cut into thirds
• 4 lemons, sliced
• 6 bay leaves
• 1 bottle of crab boil
• 1 lb country sausage, cut into pieces or left in links (your choice)
• 1 cup salt ( I know this seems like a lot but trust me!)
• 2 tsp cayenne pepper
• 2 lbs red small potatoes
• 6 ears frozen corn
• 1/2 bag of ice

Details

Servings 6

Preparation

Step 1

In a heavy 20-quart stockpot, bring water to a rolling boil. Drop in all ingredients but the shrimp,potatoes and corn. Cover and rapidly boil at least 10 minutes to create a flavored seasoning stock. Add potatoes, return to a boil and cook for another 5 minutes. Now add the corn and boil for another 10 minutes. Add shrimp the the pot, cover and return to a boil. Boil for 2-3 minutes tops. Immediately remove pot from the heat and add ice. Let the shrimp, sausage and veggies soak in the water for 15-30 minutes. The longer they soak the more flavor they absorb. Drain off water before serving and pile on a huge platter of layered newspapers, paper towels or whatever you can get your hands on easily. You are going to be hungry!