Bring seasoning, garlic, oranges, lemons and onions to a boil.
Add potatoes and corn, boil for 10 minutes.
Add shrimp, boil 2 minutes.
Remove oranges, lemons and garlic cloves.
Serve shrimp, potatoes and corn.
For Shrimp Boil, add all ingredients to a large stock pot. Bring to boil and add shrimp. Stir and cook until JUST pink -- around 2 minutes.
Strain in colander. At this point, you can either chill them down or serve warm.
For the Key Lime Mustard Sauce, mix all ingredients in a small bowl. Chill for at least 2 hours, or longer.
br>Bring water to a boil.
Add garlic, spice bags
Fill large pot 2/3 full with water.
Bring to boil and add salt, shrimp boil and potatoes.
Cover and boil 10 minutes.
Add onions.
Boil 10 minutes and add sausage.
Boil 10 minutes and add corn.
Boil 10 minutes and add shrimp.
Simmer 5 minutes.
Drain water and serve.
o a boil.Tie shrimp boil in a cheesecloth and add shrimp boil sachet to
will keep for one month.
Add salt and shrimp boil spice to
Fill a large pot with water to cover ingredients. Add shrimp and crab boil seasoning.
When water comes to a boil, add sausage and corn. Boil 10 minutes.
Add shrimp and boil 3 minutes.
Drain and serve with butter for the corn and cocktail sauce for the shrimp.
Cole slaw and favorite beverage completes the meal.
Bring 4 quarts water and first 7 ingredients to a boil in a 12-quart stockpot.
Add potatoes; simmer 15 minutes.
Add corn and sausage; simmer 8 minutes.
Add shrimp, cover, and turn off heat.
Let shrimp sit 10 to 15 minutes to absorb flavor.
Drain liquid, and spread shrimp boil out on a newspaper-covered table.
Serve with baguette slices, lemon wedges, melted butter, and Old Bay seasoning.
Boil a large pot of water, add the crab/shrimp boil, the Old Bay seasoning and the Season All.
Cut your onion into quarters and put it in the pot along with your potatoes.
Quarter one of the lemons and add it to the pot.
Simmer for 30 minutes.
Add your corn and simmer for an additional 10 minutes.
Add your shrimp and sausage and cook until shrimp are done, about 4 minutes, shrimp will be pink and opaque, don't overcook.
Drain and serve.
Boil shrimp in 18 gallons of water with lemons and shrimp boil (in bags).
Drain shrimp; reserve 9 gallons of stock.
Brown 2 pounds flour slowly in 4 pounds oleo or other fat.
Add onions, celery and green peppers; saute until limp.
Add shrimp stock, salt, pepper, tomatoes, okra, parsley and garlic.
Cook slowly for 1 hour, then add shrimp and hot sauce.
Simmer for 30 minutes.
Add file powder to taste at end of cooking.
Taste and adjust seasonings.
Thicken, if necessary.
Cook rice according to package directions.
Bring water to a boil.
Add crab and shrimp boil.
Boil for 15 to 20 minutes.
Add shrimp and bring to boil again.
Reduce heat and simmer, uncovered for 3 to 5 minutes.
Drain well.
Chill shrimp.
Peel and devein shrimp, leaving the tails on, if so desired.
Place 1 1/2 quarts water in large boiler pot.
Add remaining ingredients except shrimp.
Cover and bring to a boil.
Add shrimp and return to a boil.
Reduce heat and simmer for 5 minutes until shrimp are tender.
Drain.
Serve with Rockport Red Sauce.
Makes 2 to 3 servings.
Bring water and all ingredients, except shrimp, to a rolling boil and boil for 8 to 10 minutes. Remove onion and add shrimp. Boil for 5 minutes and turn off heat. Let soak in pot for 10 to 25 minutes to reach the desired level of spice. Ice can be added for spicier cold shrimp.
For Shrimp:
Over medium heat cook
Fill a large stockpot with water and bring to a rolling boil. Add salt, sausage, corn and seasoning; boil for 5 minutes.
Add shrimp and cook at a rolling boil for 5 minutes (no longer or shrimp will shrink and toughen!).
Remove from heat and drain off water.
Serve with soft margarine and/or seafood cocktail sauce. Serves 6 to 8.
Fill pot half full of water.
Add salt to Worcestershire sauce and margarine.
Add sausage; boil 5 minutes.
Add potatoes; boil 5 minutes.
Add onions; boil 5 minutes.
Lift strainer and check potatoes and onions for tenderness.
Add corn; boil 5 minutes.
Add shrimp boil and hot sauce; let come to boil.
Remove vegetables after draining and place in a large container.
Add medium size shrimp (1/2 pound per person); boil 3 minutes.
Remove and serve. This is good for a family gathering.
Fill the large pot 1/2 full of water.
Add bag of crab/shrimp boil and 2 to 4 tablespoons salt.
Bring to a boil and then simmer for 5 minutes.
heavy stockpot, combine crab and shrimp boil, lemons, bay leaves, cayenne, 3
In a 6 to 8-quart pot, start 3 quarts of water with 2 teaspoons shrimp boil liquid to boiling.
Add sausage and cook 5 minutes, boiling.
Add potatoes and cook 5 minutes, boiling.
Add corn and cook 3 minutes, boiling.
Add shrimp and cook at low boil for 4 minutes.
Dump into strainer, then onto a big sheet of freezer paper and everyone dig in.
Stir mayonnaise, lime juice, Dijon mustard, sugar, and hot pepper sauce together in a bowl until smooth; season with salt and pepper.
Cover bowl with plastic wrap and refrigerate mustard sauce for at least 2 hours.
Mix beer, lemon juice, seafood seasoning, hot pepper sauce, garlic, cayenne pepper, and black pepper together in a saucepan; bring to a boil and add shrimp. Cook shrimp just until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes; drain immediately.