Recipe

Shrimp Boil Indoors Recipe

	Susana / All my dishes 1 month, 1 week ago This is a great way to have a shrimp boil without fighting the heat and humidity of the Deep South. I just made this Friday night and it was even better the next day for leftovers after the seasonings had "set in". Prep:15m Cook:45m Servings:6	Susana
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Ingredients

3-oz bag Zatarain’s Crab Boil (or your favorite kind)

7-tbspn Old Bay Seasoning

3-lbs baby red potatoes, washed and halved

2-tbspn Tony Chacherie’s Seasoning

4 ears of corn - shucked and halved

3 lbs medium sized shrimp (heads on and unshelled)

Directions

In a large stockpot bring water to a boil (enough to cover all ingredients).

If you have to add another cup or two at the end - it’s OK.

After the water is boiling, add the crab boil, the Old Bay and the Tony Chacherie.

Simmer uncovered for 10-15 minutes.

You will begin to smell the seasonings when it is time to move on. Add the potatoes, a few at the time, allowing the water to return to a boil after each addition.

When potatoes are in add the corn.

Cover, lower heat and low-boil for about 20 minutes.

Test the potatoes and corn for doneness.

When they are to your preference, add the shrimp.

Boil for 3-5 minutes or until the shrimp start to curl up.

Turn off the heat.

Do not overcook the shrimp.

Serve up on plates with a strainer.

Note: All that I add to this to make it a meal is the sauce for dipping and a cucumber and tomato salad that has been marinated in vinegar.

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