I’m a big shrimp lover and there’s isn’t anything better than good ole boiled shrimp that’s ready to peel. This weekend I got my pot out, bought some shrimp and lobster and had a good ole southern seafood feast. Here’s my recipe for a southern shrimp and lobster boil:
I use a 30 quart pot and fill it about 2/3 full of water depending on how much I’m cooking.
Ingredients
- 1/2 Cup Old Bay seasoning
- 2 tablespoon salt
- 2 tablespoon pepper
- 8-10 new red potatoes
- 1 large onion quartered
- 1 garlic clove
- 8-10 corn cobs
- 5 halved lemons
- 5 halved limes
- 5 pounds of raw shrimp (about 30-35 shrimp)
Add your potatoes, onions, garlic and cook about 8-10 minutes on high heat. Add your lobster and corn on the cob and cook another 8-10 minutes. Add your shrimp and cook about 4 or 5 minutes.
Your lobster should turn a bright reddish color and your shrimp will turn a light pink.
If you need to take one lobster out to see if it’s done, the claws should easily twist and pull off. You can also remove the tail and the green mushy stuff is part of the excrements from the liver. It should be bright green, not darkish green. The other red stuff lining the tail in the females should be a bright red/orangish color.
Drain your liquid and pour all contents on large platter. You can sprinkle some extra Old Bay seasoning on the platter if desired. Enjoy =)