A shrimp boil is one of my favorite parties —–no dirty dishes. This is also a completely portable party. My favorite spot is on the beach. When we have a large crowd, we borrow an extra turkey fryer or two. The following recipe uses 1 large 34 quart turkey fryer with a strainer basket that goes almost to the top of the pot. One pot serves about 10-12 people.
First cover your entire table with freezer paper, shiny side up. Let the cooking begin!
Fill turkey fryer about 2/3 full of water. Bring to a boil and add 2 pkgs of Zatarain’s spice mix, 1/4 – 1/2 bottle Zatarain’s Shrimp and Crab oil, 1 cup of salt and garlic. Boil for 15 minutes
Add potatoes, boil for 7-8 minutes
Corn goes in next for 5 minutes (if corn is frozen you might need to turn up the heat for a minute to get your water boiling again)
Add kielbasa, cook for 8 minutes
Add onions, and squeeze lemon juice into pot and then toss the lemons into the water, boil 3- 4 minutes (oops picture is wrong – add the garlic at the beginning!)
Add shrimp and cook 5 minutes or just until shrimp turns pink.
Turn off the heat, immediately pull basket from the water and let drain.
Pour contents of basket onto your freezer paper covered table
Serve with sliced baguette sprinkled down the table and bottles of squeeze butter, cocktail sauce and spicy mustard. Remember NO knives, forks, spoons or plates allowed! This is all finger food and condiments are squeezed directly onto the table! When finished just roll up the paper and give everyone a finger wipe!
Put on some Zydeco (zi-dee-coe) music and have a great time!