Boiled Shrimp With Timmy's Shrimp Sauce

Southern Living
Makes 8 to 10 servings


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3 ears fresh corn, husks removed*
1 (3-oz.) package boil-in-bag shrimp-and-crab boil
1/4 cup liquid shrimp-and-crab boil seasoning
2 large lemons, quartered
1 large onion, quartered
3 pounds. small red potatoes
4 pounds unpeeled, large raw shrimp
8 cups ice cubes
3 tablespoons salt


Prep: 15 Minutes
Cook: 55 Minutes
Stand: 15 Minutes

1. Cut corn in half.

2. Bring boil-in-bag shrimp-and-crab boil, next 3 ingredients, and 3 1/2 qt. water to a boil in a large stockpot over high heat. Add potatoes and corn. Cover and boil over medium-high heat 20 minutes or until potatoes and corn are tender.

3. Stir in shrimp; remove from heat. Cover and let stand 10 minutes. (Shrimp will turn pink, and shells will loosen slightly.) Stir in ice cubes and salt, and let stand 5 minutes. Drain, discarding boil bag. Serve with Timmy's Shrimp Sauce.

*6 (4-inch) ears frozen corn may be substituted. (Do not halve.)

Note: For testing purposes only, we used Zatarain's New Orleans Shrimp & Crab Boil and Zatarain's Concentrated Shrimp & Crab Boil seasoning.

Created date

May 2008