Shrimp Boil

We had some friends over for dinner the other night for a good ol’ fashioned shrimp boil!

shrimp boil

These jumbo-ginormous shrimp are from a local farm and flash frozen.  Thanks to my father-in-law for giving us 3 pounds!

And really, it was so easy.  Perfect for guests since you aren’t stuck in the kitchen for hours!

We cooked outside on the grill burner {yay for grillin’ weather!}.  Simple as pie: just fill up a big pot with water and add an Old Bay crab/shrimp seasoning packet (don’t break it open like Hubs tried to do!) and about a tablespoon of kosher salt.  Cover the pot and get it to a boil, and add 4 ars of corn (halved) and red potatoes.

shrimp boil veggies

Boil for 10 to 15 minutes (we did 10 and should have aimed for 15).  Since we have a friend with shrimp allergies, we pulled out the veggies and then added the shrimp (thawed, of course).  Let the water come back to a boil for a minute or so and remove the pot from the heat.  Let it sit, covered, for 5 minutes.  Pull the shrimp out and let it sit (you can ice ’em down or serve ’em warm).

shrimp boil garlic bread

Add a little garlic cheese Texas toast from Publix, and you have some seriously happy company!

We even had a tequila praline key lime pie for dessert!  That recipe is coming soon, and trust me, you will LOVE IT!

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