Thursday, April 9, 2009

Shrimp Boil - A How to for Southern (and Wannabe) Brides

The following recipe uses 1 large 34 quart turkey fryer with a strainer basket that goes almost to the top of the pot. One pot serves about 10-12 people.

First cover your entire table with freezer paper, shiny side up. Let the cooking begin!

Printable Shopping List and Instructions

Fill turkey fryer about 2/3 full of water. Bring to a boil and add 2 pkgs of Zatarain’s spice mix, 1/4 - 1/2 bottle Zatarain’s Shrimp and Crab oil, 1 cup of salt and garlic. Boil for 15 minutes

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Add potatoes, boil for 7-8 minutes

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Fresh corn goes in next for 5 minutes

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Add kielbasa, cook for 8 minutes

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Add onions, and squeeze lemon juice into pot and then toss the lemons into the water, boil 3- 4 minutes (oops picture is wrong - add the garlic at the beginning!)

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Add shrimp and cook 5 minutes or just until shrimp turns pink. *Thirty-Something Bride's personal note: I believe it a tragedy to use anything other than fresh shrimp. If you can get fresh crawdads (crayfish/crawfish/crawldads) , I'd use those too, in a nano-second. Some New Orleanians won't eat it without the crawdads or with frozen shrimp.*

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Turn off the heat, immediately pull basket from the water and let drain.

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Pour contents of basket onto your freezer paper covered table

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Serve with sliced baguettes sprinkled down the table and bottles of squeeze butter, cocktail sauce and spicy mustard. Remember NO knives, forks, spoons or plates allowed! This is all finger food and condiments are squeezed directly onto the table! When finished just roll up the paper and give everyone a finger wipe!

Put on some Zydeco music, have plenty of cold beer near-by and have a great time! Thanks again to Skip to My Lou for the awesome post!


  1. I had to come back to this post again Louise...I just love "low country boils" or " a dump" as my OK friends might call it. LOL! Anyway you look at rocks- I love the shrimp!