- John Lennon"
Recipe courtesy of
Frank Randy Perez
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| The shrimp boil needs to be cooked outdoors over a hot stove or grill in a big stock pot. Bring 2+ gallons of water to boil. Add Tabasco, salt, garlic salt, lemon juice (including the lemons cut in half), bay leaves and crab boil mix. Stir well and bring water mixture to a second boil. Add potatoes, onions ad garlic heads - cook until potatoes are done (approx. 1/2 to 1 hour). Transfer potatoes, onions and garlic with a large sieve to a large platter and keep warm, covered with foil. Add corn to boiling water mixture and cook until tender, about 7-10 minutes. Transfer corn with tongs to platter and keep warm, covered in foil. Return water mixture to boil and add the shrimp, cook for 5-8 minutes. Transfer shrimp with sieve to larger platter and serve with the rest of the "stuff" when it is hot. (Note: If you are cooking crab legs, this is when you would cook them. Just add them with the shrimp; however you'll need to handle them with tongs instead of the sieve.) Serve directly onto table cloth made out of newspapers and have plenty of napkins handy. Several containers of a good horseradish cocktail sauce and/or melted butter would be a perfect companion strategically set round the table. Suggestions: A good white wine will do wonders for washing down the palate since the shrimp will be VERY spicy. However, some people may prefer cold beer or water. Janice's garlic bread is a must for this meal. This is a messy meal and it is eaten with your hands. Have a good time! Serves 12-14 people |