HOW TO HOST A SHRIMP BOIL - KINETIC EDGE PHYSICAL THERAPY
Sunday July 1, 2018

HOW TO HOST A SHRIMP BOIL

How to Host a Shrimp Boil

Provided by Marjie Rinehart

Shrimp boil shopping list: Serves 10-12

2 Zatarian’s Crab “n” Shrimp boil in bags

½ Bottle Zatarian’s Crab “n” Shrimp boil oil

1 Cup salt

3-4 Large onions peeled and quartered

2 Lemons cut in half

6-10 Whole ears of corn cut in half

3 lbs. Kielbasa cut into 2-inch pieces

3 lbs. Large raw shrimp in shell (about 25 per pound)

2 Whole bulbs of garlic, unpeeled with top sliced off

18-24 Small red potatoes

Freezer paper

Butter

Spicy mustard

Cocktail Sauce

2 Baguettes slices into 1-inch slices

1 Thirty-four-quart turkey fryer with strainer basket that reaches almost to the top

Instructions:

  • Bring water to a boil in a covered pot with large strainer basket (fill pot ¾ full)
  • Add garlic, Zatarain’s spice bags, Zatarian’s oil, and salt. Boil for 15 minutes.
  • Add potatoes. Boil for 7-8 minutes.
  • Add corn. Boil for 5 minutes.
  • Add kielbasa. Boil for 8 minutes
  • Squeeze lemons into the pot and throw them in along with the onions. Boil for 3-4 minutes.
  • Add shrimp. Boil for about 5 minutes or until shrimp turns pink.

If you don’t want to eat right away, turn off the heat, pour a bag of ice into the pot and let sit for 15 minutes, drain and pour onto table. Or you can turn off the heat, lift the basket out of the pot, allow to drain. Immediately pour onto your table covered in freezer paper (shiny side up). Spread sliced baguettes down the table. Serve with butter, mustard, and cocktail sauce. Encourage guests to squeeze cloves of garlic onto the corn and potatoes.