Prep Time
15 Mins
Cook Time
55 Mins
Stand Time
15 Mins
Yield
Makes 8 to 10 servings

How to Make It

Step 1

Cut corn in half.

Step 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.

Step 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.

Step 4

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

Step 5

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

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