Wednesday, May 29, 2013

Texas Shrimp Boil

A few years ago, a friend of ours gave us the recipe for a Texas shrimp boil.  It's become a staple for us, and we cook it both inside and out.

We usually cook ours outdoors in a turkey fryer that has a basket and a lid. If you’re going to cook inside on the stovetop, you’ll need a 12 quart stock pot with a basket and a lid.  Other than that, you just need a good timer, and a hearty appetite.

              4 quarts water
              1 12 ounce beer (this is optional, and   when I use a beer, I usually use a Texas beer like Shiner Bock)
              ½ cup of Old Bay seasoning OR a Zatarain’s Crawfish, Shrimp & Crab Boil in a Bag (Zatarain’s is a little spicier)—pick one or the other to your taste.  Both are really good.
              2 tablespoons of salt
              8 medium size red potatoes
              2 pounds of smoked sausage, the spicier the better—cut in 2 inch sections
              2 large onions.  Vidalias are great to use, but yellow onions work when Vidalias are out of season
              8 ears of corn, cleaned, cut in half
              4 pounds of UNPEELED shrimp (21 to 25)—make sure and use unpeeled, because peeled will be mushy

Bring a the water, beer, seasoning, and salt to a fast boil  (high heat)—either in the turkey fryer or in the stock pot.  Add potatoes and onions.  Cover.  Cook for 8 minutes.  Add smoked sausage.  Cover.  Cook for 5 minutes.  Add corn.  Cover.  Cook for 7 minutes.  Add Shrimp.  Cover.  Cook for 4 minutes. 

Drain liquid, and pour contents on a newspaper-covered table.  Sprinkle with Old Bay or Tony’s Creole Seasoning.

Makes 8 servings
Prep time: 15 minutes
Cook time: 30 minutes


Tom Cochrun said...

Yumm!! Reminds me of the Fish Boils we enjoyed in Door County Wisconsin. Great eating. You've inspired a weekend meal.

Larry Sweazy said...

A fish boil sounds great, too.