This post may contain affiliate links. Please view my disclosure page for more information.

Tuesday, June 16, 2015

Shrimp Boil



  Last year we thought it would be fun to host a shrimp boil for some of our family and friends.  I bought our town out of fresh shrimp and mussels.  (That might be a slight exaggeration, but I did buy at least 2 grocery stores out.)  We lit a wood fire and cooked the mussels in a tomato and beer sauce as an appetizer.  They were good!  Then we set the pot on to boil for our main event.



   It took forever to boil.

   I mean for-ev-er.

   Luckily people were full from the mussels and having fun playing yard games and catching up, so nobody complained.  But, this year when a friend requested we host a second annual shrimp boil, I thought I better learn the lesson from last year and do things a little differently this year.  Rather than bringing the water to boil over a wood fire, we did it with a propane turkey fryer.  That way we could have consistent heat without having to remove the pot to add more wood.
Pops and Uncle KC provided the muscles when it was show time!

   This year's starter course consisted of an appetizer of pecan pie throw down, some kickin' corn dip and a cheese ball Nana made.  I knew I had to have people judge the pie contest before dinner, otherwise they wouldn't eat the pie.  Last year I made a huge strawberry shortcake trifle and it was hardly touched!  We played lots of yard games, pulled the wagon around with Jax and watched K play in the shade.  It seems our little group of friends have had fewer opportunities to get together lately, so it was nice for everyone to be able to hang out.

   The water came to a boil in no time at all.  Dinner went off without a hitch.  Everyone stuffed themselves with shrimp and fixin's.  I ended up staying up way past my bedtime and we had a blast.

Shrimp Boil
(serves about 14-16) 

Ingredients:

1/2 old bay seasoning
1/2 cup vinegar
1-2 lemons, halved
1 onion, quartered
5 lbs new potatoes
1 lb kielbasa style sausage
16 ears corn on the cob
8 pounds deveined peel-on shrimp
1 stick butter, melted

For serving: more lemon wedges & old bay seasoning

  1. Fill VERY large pot (we use the turkey fryer pot) about 1/3 of the way full with water.  Insert the strainer basked and add old bay, vinegar, lemons and onion.  
  2. Bring to a boil.  
  3. Add potatoes to boiling water and cook for about 10 minutes.
  4. Add corn and sausage, cook for about 5 minutes.
  5. Add shrimp and cook until just pink (just a couple of minutes).  I stirred the pot a couple of times at this stage to make sure the shrimp were evenly cooked.
  6. Pull strainer out of pot and let drip for a minute or two, then dump on newsprint lined table.
  7. Some people like to put the butter in the pot with the shrimp etc.  I like to drizzle mine on after everything has been dumped.  
  8. For extra spice, sprinkle with a little more old bay.  Serve with lemon wedges.
Some of our other seafood favorites;








8 comments:

  1. That was fun. I hope we can look forward to a third annual shrimp boil next year. I'll see what kind of craziness I can cook (bake) up again. 😃

    ReplyDelete
    Replies
    1. My guess is there will be another. Can't wait to see what craziness you get going for that one!

      Delete
  2. Looks like so much fun and how clever to use a turkey fryer. I want to come to your next one :)

    ReplyDelete
    Replies
    1. It was the perfect size for the amount of food we cooked! Go ahead and put us on the calendar for next year, it seems like it is becoming tradition ;-)

      Delete
  3. This sounds delicious, but I especially love that you served dessert as the appetizer - that's brilliant!

    ReplyDelete
    Replies
    1. I've learned a thing or two over the years! I knew I would have a lot more participants in the pie tasting that way ;-)

      Delete
  4. What a great Shrimp Boil, I would love to be at this party! Thanks so much for sharing your post with Full Plate Thursday and have a great day!
    Come Back Soon,
    Miz Helen

    ReplyDelete
    Replies
    1. You are more than welcome to our next one! It is such a fun way to feed a crowd.

      Delete