You don't need a silver fork to eat good food. - Paul Prudhomme
Make sure the stock has a lot of flavor. I like to add some Zatarian's spices in a bag, Or you can just open the bag and let it mix. The seasonings are: mustard seeds, coriander seeds, cayenne pepper, bay leaves dill seeds, and allspice
See COOK'S NOTES below for more tips!
Cook's Notes:
- 1 package crab boil - I use Zatarain's Crab & Shrimp Boil. Don't have it? Use: cayenne pepper, bay leaves, and cumin. Leave out the cayenne if you or guests don't like it hot!
- 24 small new potatoes? How many and what size? Stick to smaller ones, so they cook faster.
- Remoulade Sauce and Chipotle Sauce and/or ketchup for dipping. Put several small bowls around the table.
- Cover a table with newspaper. Put rolls of paper towels on the table for napkins and cleaning hands!
- Compost those shrimp shells! I have one big bowl on the table for collection. I wash them well or even boil to keep the critters away. Then I grind them in the blender and put them into the compost bin!
Ingredients
4 stalks celery, whole
4 lemons, cut in half
3 sprigs fresh rosemary
1 package crab boil - I use Zatarain's Crab & Shrimp Boil . But you can use: cayenne pepper, bay leaves, and cumin instead. Leave out the cayenne if you have guests who don't like it hot!
2 tsp black pepper
1 tbsp salt
6 ears corn, halved
24 small new potatoes - How many depends on the size of the potatoes. I like the red ones, but it doesn't matter.
4 -5 pounds shrimp, heads off, shell and tails on
Sauces for dipping the shrimp
Butter for the corn
Remoulade Sauce and Chipotle Sauce and/or ketchup for dipping
newspaper for a tablecloth; paper towels for napkins
4 stalks celery, whole
4 lemons, cut in half
3 sprigs fresh rosemary
1 package crab boil - I use Zatarain's Crab & Shrimp Boil . But you can use: cayenne pepper, bay leaves, and cumin instead. Leave out the cayenne if you have guests who don't like it hot!
2 tsp black pepper
1 tbsp salt
6 ears corn, halved
24 small new potatoes - How many depends on the size of the potatoes. I like the red ones, but it doesn't matter.
4 -5 pounds shrimp, heads off, shell and tails on
Sauces for dipping the shrimp
Butter for the corn
Remoulade Sauce and Chipotle Sauce and/or ketchup for dipping
newspaper for a tablecloth; paper towels for napkins
Steps
- In a very large stock pot, put water and salt and bring to a boil. Add potatoes and celery. Boil for about 10 minutes.
- Add lemons, rosemary, seasonings, crab boil, and corn. Boil for about 3 minutes.
- Add shrimp; boil just until shrimp turns pink.
- Throw out crab boil bags, rosemary, lemon halves, and celery. You can drain in batches with a colander or use tongs to pick out the potatoes, corn and shrimp.
- Cover a table with newspaper. Use paper plates or waxed paper for each "place setting". Put a paper towel rolls on the table for napkins and cleaning hands!
- Pour the drained shrimp, corn, and potatoes onto the center of the table, add some large serving forks or tongs, and enjoy. Get fancy and put the food on a large platter or tray.
- Fill several small bowls with sauces for dipping: Remoulade Sauce or Chipotle Sauce, even Ketchup .