At the beach this week, we had our first-ever Shrimp Boil. My sister-in-law had told me about the boils her family enjoyed as a part of their beach-going traditions, and we were eager to try it ourselves. It was a huge success, and we can’t wait to do it again with or without the seafood!
I used the spices I found available in my area, and on the advice of a brother-in-law I used 2 or 3 times as much as the label suggested. We like spicy food, and ours came out nicely spicy. Any more would have been too much for the little ones, but as it was they all loved it.
- 4 oz. Zatarain’s Shrimp & Crab Boil (liquid)
- 1/2 cup Crawfish, Shrimp & Crab Boil (powder by Louisiana Fish Fry Products)
- 2.5 gallons water
- 2 lemons, cut in wedges
- 1 onion, cut in wedges
- 4 lbs. smoked sausage, cut in 1″ chunks (can also use hot dogs or cooked bratwurst)
- 5 lbs. small red potatoes
- 16 ears corn, shucked and cleaned and broken into thirds
- 4 lbs. raw shrimp
- 1 lb. raw scallops (buy the extra large; little ones will shrink into oblivion. I wish we had used 2 lbs.)
Cook outdoors if possible. Combine seasonings, water, lemon and onion in a 5 gallon pot. Bring to a boil and add sausage & potatoes. While you wait, spread newspaper or other disposable covering on the table where you will eat.
Return to a boil, wait 10 minutes, and add corn. While you wait, melt 2 sticks of butter. Set a bowl at each end of the table.
Return to a boil, wait 5 minutes, and add seafood. Call everyone in from the water, and set out a couple loaves of bread for people to tear into chunks and eat with their dinner.
Return to a boil, wait 3 minutes, and make sure shrimp are pink all the way through. While you wait, think about how you’re going to drain a 5 gallon pot with a 2 quart colander.
Drain. Did your plan work?
Dump all the food onto the prepared table and have at it! No plates or utensils allowed. This is finger food.