Shrimp Boil

A few years ago my husband wanted something a little different for our Easter dinner. I left the cooking up to him, a little reluctant about what he was going to come up with. However, I was pleasantly surprised with the outcome. He prepared a Louisiana Shrimp Boil. The most interesting part of the meal was when he brought it to the table and poured the contents of the pot out onto the large tray he has placed on the table. Some people lay large pieces of waxed paper on the table and pour everything on that. You pick out what you want and enjoy your meal.

Shrimp Boil

4 quarts of water
1/2 C. Old Bay Seasoning
2 T. salt
8 medium red potatoes
2 large onions, cut into wedges
2 lbs. skinless smoked sausage
8 ears of Green Giant Nibblers frozen corn
4 lbs. of peeled or unpeeled shrimp

Bring water to boil, stir in the Old Bay Seasoning, salt, onions and potatoes. Cook for about 10 minutes and then add the smoked sausage. Boil for 8 minutes. Add the corn and boil for 8 more minutes. Finally, add in the shrimp and boil until they turn pink, about 5 minutes.

Drain all the liquid from the pot. To serve, pour the contents into a large serving platter or tray, or right on a covered table. This makes about 8-10 servings.

Enjoy,
Carol