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SHEFFER SHRIMP BOIL

My sister Ashlee lives in Durham, NC. We were lucky enough to have her home for Christmas.

On Christmas Day she treated the family to a Southern experience ... a shrimp boll.

It was so much fun that we decided to have some friends over Saturday night to repeat the experience.

 

These are our friends the Zobells and the Smiths.

They were really good sports and we had such a fun time. I think there must be something about your mouth burning from the seasoning and your hands slimy from the shrimp and your elbows on the table and the frosty sweetness of draft rootbeer that makes conversation flow and laughter quick.

Afterwards we played SCUM and any good bonding that developed from our dinner experience was quickly destroyed as we battled for dominion.

If you would like to have your own shrimp boil, here is the recipe. It really is as simple as boiling water (my kind of cooking).

Click on the picture to make it larger.

 

To have a great shrimp boil you will need:

Newspaper (they make clean up shockingly easy)
Old Bay Seasoning
Lemon (lots!)

And the following:

4 quarts water (16 cups)
1 can (12 ounces) beer (optional)(we used 1/2 cup Apple Cider Vinegar)
1/2 cup OLD BAY® Seasoning
2 tablespoons salt
8 medium red potatoes, quartered
2 large onions, cut into wedges
2 pounds lean smoked sausage, cut into 2-inch pieces
8 ears fresh corn, shucked and halved crosswise
4 pounds unpeeled jumbo shrimp (21 to 25 count)

Directions

1. Bring water, beer, OLD BAY Seasoning and salt to boil in 12-quart stockpot on high heat. Add potatoes and onions. Cook 8 minutes. Add smoked sausage. Cook 5 minutes. Add corn. Cook 7 minutes.

2. Stir in shrimp. Cook 4 minutes or just until shrimp turn pink.

3. Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Or, mound on paper-covered table. Sprinkle with additional OLD BAY Seasoning, if desired.