Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Break out the propane cooker and a big pot for a Lowcountry boil spiced with this mix. The mustardy dipping sauce pairs well with peel 'n' eat shrimp.
Makes 6 servings
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Hands-on: 15 Minutes
Total: 1 Hour, 5 Minutes
Bring water, lemons, onions, garlic, and Shrimp-and-Crab Boil Sachet to a boil in a large Dutch oven over medium-high heat; boil 30 minutes. Add shrimp; cover and remove from heat. Let stand 10 minutes or just until shrimp turn pink. Discard sachet, and serve shrimp boil with Carolina Mustard Sauce.