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.
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.
Bring water and bag to a boil.
Add potatoes and boil for 20 minutes.
Remove shrimp bag and add corn and boil for 20 more minutes.
Add sausages and boil for 8 minutes more, then add shrimp and boil 4 more minutes after this; drain off all water and spread onto table that has been covered with paper sacks.
Serve with cocktail sauce and tartar sauce.
Use paper plates and there is no clean up except one pot.
o a boil.Tie shrimp boil in a cheesecloth and add shrimp boil sachet to
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.
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.
Add shrimp, crab, crawfish, corn and potatoes to pot of boiling water with shrimp boil.
Wait a few minutes (not too long) and take out.
Throw all ingredients on a table and enjoy!
A little messy but fun!
Mix everything, except rice and shrimp, in large skillet, stirring occasionally.
Boil gently, uncovered, until celery is nearly tender (about 30 minutes).
Stir in shrimp; boil until shrimp are cooked, but still tender (about 5 to 10 minutes).
Cook rice as directed, omitting margarine or butter.
Serve shrimp on rice.
Yield:
4 servings; 215 calories per serving.
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
onth.
Add salt and shrimp boil spice to the water and
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.
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.
Follow directions on shrimp boil package to boil shrimp. Cocktail sauce is low-fat and very tasty. This is a great alternative to fried shrimp. Try placing shrimp on a saltine cracker topped with cocktail sauce. Yum Yum. Serve with vegetable and boiled new potatoes. Makes 2 servings.
Get a big, deep pot, fill half full of water.
Bring to a boil.
Add shrimp boil, onions, lemons, salt and pepper.
Boil together 5 minutes.
Add unpeeled shrimp; boil 5 minutes.
Drain and pour over a bed of ice.
Chill; peel and dip in butter or other sauce.
Eat.
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.
Bring to boil 6 quarts water; add shrimp boil seasoning and fish.
Bring back to a boil and let cook 5 minutes.
Drain fish well; place in bowl.
Add cocktail sauce and mix lightly so fish stays in pieces about 1-inch square.
Serve on Ritz crackers. Tastes like the greatest shrimp cocktail you ever had.
Boil shrimp in shrimp boil and highly seasoned water.
Soften cream cheese with lemon juice and add other ingredients; mix well. Chill at least 8 hours before serving.