Southern-Style Shrimp and Crab Boil
Recipe from
The Food Channel
This recipe is for a large gathering of hungry people. It has just enough spice to give it sass, but not enough to scare off the faint of heart. It's a fun meal everyone will enjoy. And everything cooks in the same (big) pot!
Servings:
Serves: 8
Ingredients
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6 gallonswatersee savings
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1 1/2 cupssaltsee savings
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2 tablespoonsblack peppercornssee savings
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4 packagesdry crab boilsee savings
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2 tablespoonshot saucesee savings
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16red-skinned potatoessee savings
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3large artichokessee savings
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8ears of corn, shuckedsee savings
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12bratwurst sausagessee savings
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5lemons, cut in halfsee savings
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4medium-sized yellow onions, peeled and quarteredsee savings
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4heads garlic, halved horizontallysee savings
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3 pouasparagussee savings
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1bunch celery, well washed and tops removedsee savings
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24scallions, trimmedsee savings
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5 poundsfresh whole shrimpsee savings
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5 poundspoundscrab legssee savings
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Directions
1.
Set the kettle with basket insert on high heat, cover and bring to a rolling boil. Add seasonings.
2.
With the cooking stock at full boil, start by adding the vegetables that will take the longest to cook: the potatoes and artichokes. Cover the pot, bring to boil again and cook for 7 minutes.
3.
Add the corn, bratwursts, lemons, onions, garlic, celery and scallions to the pot. Cover and boil again for another 7 minutes.
4.
Add the asparagus, crab legs and shrimp. Tuck the ingredients down into the stock with a wooden paddle and stir. Cover the kettle, and when the
stock returns to a rolling boil and the shrimp turn pink, turn off the heat. (If the shrimp and crab boil any longer they will be difficult to peel.) Remove all ingredients from the pot and serve immediately.
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