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"The belly rules the mind."--Spanish Proverb

Texas Shrimp Boil Recipe

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This recipe for Texas Shrimp Boil is from The Dean-Corona Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds medium shrimp, preferably Texas Gulf shrimp.
1 pkg. shrimp/crab boil
4 tbsp. Old Bay or Tony Chacheres
1 head of garlic
1-2 small onions
1-2 lemons, halved
6 ears corn, cleaned and broken into 3 pieces
7-10 small red potatoes, scrubbed
1 1/2 pounds Andouille or smoked sausage (Chapel Hill or Praseks) slicked into 1/2 inch thick pieces
1 gallon water
Directions:
Directions:
Place water in a large boiler pot. Add all ingredients except shrimp, corn and potatoes. Cover and bring to a boil. Add potatoes and boil for 15 to 20 minutes. Add sausage and corn to the pot and continue to boil for another 10 minutes. Add shrimp and return to a boil. Reduce heat and simmer for 5 minutes. The longer the shrimp soak the more flavorful they become. In order to stop the cooking process you will need to add ice to the pot. Drain. Serve with Cocktail Sauce.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Pour onto a newspaper lined table outside in the shade with a cold one!

 

 

 

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