Recipe by Southern Living June 2008

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Recipe Summary test

prep:
15 mins
cook:
55 mins
stand:
15 mins
total:
1 hr 25 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut corn in half.

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  • 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.

  • 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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