A Shrimp Boil For The 4th of July or Anytime!

Whether you're preparing a festive feast on the beach, entertaining out on the deck, or enjoying a good 'ol backyard picnic, a shrimp boil is a fun simple meal that your guest will LOVE!  Trust me. If you can boil water, you can make this meal. 


In my humble opinion, the secret to a great shrimp boil is this stuff:

Zatarain's Crawfish, Shrimp & Crab Boil
I find this at my local grocery store in the spice section but if you can't find it, just order from the link I've added above.

Okay, let's get started!  You will need the following ingredients:


Fill a large stock pot with 2 quarts of water (or about 1/2 way full).  Add one whole lemon, cut it quarters, 2 tablespoon salt and 1 bag Zatarain's seasoning.


Thought you'd enjoy seeing a few lemons I picked from my tree.  Sadly my lemon season is over now, so no more lemons until Christmas but aren't these purdy?


Add desired amount of small red potatoes and boil 15 minutes.


Add ears of corn (1 for each person) and smoked sausage/kielbasa that has been sliced on the diagonal.  Allow to boil for 10 more minutes.


Add fresh or thawed raw shrimp (deveined) with tail shells on and boil 5 more minutes.  I like to use big shrimp when I'm making this dish.


Shrimp are cooked once they turn pink in color and the meat is opaque.


Turn off heat.  Strain contents of pot and discard Zatarain's seasoning bag and cooked lemons.


Melt a stick of butter and drizzle half of it over your shrimp boil.

.

Serve the other half of your melted butter in a dipping bowl.
Arrange your shrimp boil on a platter or just pour down the center of the table on clean newspaper.
Garnish with fresh lemon slices.


I also provide ketchup and hot sauce.  Oh, and don't forget a waste bowl for shells. 

This meal is fabulous served with ice cold beer or fun retro flavored sodas displayed in metal buckets!

Shrimp Boil
*There really aren't exact amounts here.  I generally just add what I think will get eaten ;-)

1 box Zatarain's Crawfish, Shrimp & Crab Boil seasoning.
2 quarts water
2 tablespoons salt
1 whole lemon cut in quarters
1-2lbs small red potatoes
4-8  1/2 ears of corn
1 whole Polish Kielbasa smoked sausage, slice on the diagonal
1-2lbs raw shrimp, deveined with shells on
1 stick butter, melted
more fresh lemon slices for garnish

Fill a large stock pot with 2 quarts of water (or about 1/2 way full). Add one whole lemon, cut it quarters, 2 tablespoon salt and 1 bag Zatarain's seasoning. Add desired amount of small red potatoes and boil 15 minutes. Add ears of corn (1 for each person) and smoked sausage/kielbasa that has been sliced on the diagonal. Allow to boil for 10 more minutes. Add fresh or thawed raw shrimp (deveined) with tail shells on and boil 5 more minutes.  I like to use big shrimp when I'm making this dish. Shrimp are cooked once they turn pink in color and the meat is opaque. Turn off heat.  Strain contents of pot and discard Zatarain's seasoning bag and cooked lemons. Melt a stick of butter and drizzle half of it over your shrimp boil. Serve the other half of your melted butter in a dipping bowl. Arrange your shrimp boil on a platter or just pour down the center of the table on clean newspaper.
Garnish with fresh lemon slices.

I'm off to the beach on Friday.  Hope everyone enjoys a fun and safe holiday.


~The Lemonista