3rd Annual Shrimp Boil 2022

This is my husband, Dan. He is the shrimp chef! We held our first two shrimp boils in our old home in Illinois in 2018 and 2019. Then COVID-19 hit, so we did not have one in 2020. In 2021 we moved to sunny Colorado. This past summer of 2022 we were able to invite friends over for our 3rd Annual Shrimp Boil. We had a blast. We prepped all the veggies and shrimp ahead of time, then it's just a matter of boiling the water, throwing the food in at certain times, and dumping it all on the table - what fun!

SHRIMP BOIL-feeds 10-12

30 quart pot with strainer basket

10 pounds Gulf jumbo shrimp - shells on, heads off, thawed

6 lemons

5 heads of garlic

6 oz. Old Bay or Zatarins seasoning

1C ground cayenne pepper

2 lg. onions

12 new potatoes

6 ears of corn

2 pounds sausage

1 can of beer

Tabasco

newspaper

plastic bibs

rolls & butter

Prior to party 

Cover folding table with newspaper. I tape it down using packing tape.

Thaw shrimp, clean them if necessary.

Cut lemons in half.

Separate cloves of garlic from heads, clean them, then crush slightly.

Cut onions into 1/4 chunks.

Clean potatoes, leave whole.

Shuck corn and cut into 1/3rds.

Cut sausage into 3-4 inch pieces.

.

Shrimp boil 

1. Fill pot 2/3 full with water. Add lemons, garlic, spices, and can of beer.

2. Bring water to a boil.

3. Add potatoes and onions. Boil for 10 minutes.

4. Add corn and sausage. Boil for 10 more minutes.

5. Add shrimp, stir. Boil for 4 minutes. They should turn bright pink. 

6. Dump the contents onto the newspaper covered table. Pick out the garlic.

7. Serve with melted butter & lemon juice.

7 ENJOY!

Chitown Gal & Dan 2019

Pot with strainer basket

Bibs