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Boiled Shrimp With Timmy's Shrimp Sauce

Boiled Shrimp With Timmy's Shrimp Sauce

Southern Living JUNE 2008

  • Yield: Makes 8 to 10 servings
  • Cook time:55 Minutes
  • Prep time:15 Minutes
  • Stand:15 Minutes

Ingredients

  • 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
  • Timmy's Shrimp Sauce

Preparation

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.

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