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.
More From Southern Living
Total: 1 Hour, 5 Minutes
- 6 cups water
- 3 lemons, sliced
- 2 yellow onions, sliced
- 2 garlic bulbs
- 1 Shrimp-and-Crab Boil Sachet
- 3 pounds unpeeled, large raw shrimp
- Carolina Mustard Sauce
- 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.
Only you will be able to view, print, and edit this note.Add Note