Ok, maybe you didn’t get an invitation to our shrimp boil supper. So I’m going to give you the recipe instead. That’s even better. Now, you can have your very own celebration. Invite your hard working crew members and live it up. I’m certain there are different recipes “out there” for this boil, but I’ll go ahead and give you what we like to use. Here goes…….022.jpg        The pot of deliciousness………

“Old Bay” seasoning….it comes in a 6oz. container in powder form. We dump in approximately half of it per pot. Old Bay is fairly forgiving, so go ahead and dump it in. Sniff the pot and maybe pour in closer to 4 oz. Whatever your nose is telling you. Smells delicious!

8 lbs. medium potatoes

5 medium sweet onions, peeled

5 lbs. cured, smoked sausage links, cut into pieces

15-20 ears of corn (sometimes we break the big ones in half)

8 lbs. raw shrimp (medium to large)

       Fill a large 10 gallon stockpot half full of water. Add the special seasoning and bring it to a rolling boil. Add the potatoes to the pot and bring it to a boil and cook for 5 minutes. Add the onions and sausage and bring it to a boil again. Cook for another 15 minutes. Finally add the fresh corn and bring to a boil and cook for about 10 minutes or until the potatoes are done. Last but not least, add the piles of shrimp. Only cook these until they turn pink. Several minutes is all it takes. Watch carefully…..they get “rubbery” if they cook too long. Once it’s ready to “partake”…….drain all the water off and dump onto your newspaper-lined table. Be careful not to get clawed as everyone is digging in.

      It definitely works best outside on a gas cooker. It has become a summer tradition. We have all the goodies from the garden to use and it tastes better that way. If you don’t have a garden……sneak into your neighbors garden after dark. Haha Just kidding! Visit all the fresh markets…..they’re sure to have something for you………………………………Carol