Shrimping season just opened so what better way to kick it off than with a Louisiana shrimp boil?!!! Large shrimp cooked and seasoned to perfection with all the fixings and family fun!!!
Ingredients
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25 lbs. large head-on shrimp
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4 onions
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4 heads of garlic
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6 lemons
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3 oranges
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1 bag dry LA crab boil
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1 bag LA garlic booster
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1/2 small bottle LA liquid boil
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1/2 bottle Crystal hot sauce
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1 bag red potatoes
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1 bag frozen corn
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1 package sausage
Directions
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I filled my 120 qt. pot halfway past the first row of holes with water (less than I would use for 1 sack of crawfish).
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Add dry seasoning, liquid boil, hot sauce.
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Add onions, garlic and citrus. Light and boil for 4 minutes then add in potatoes. Boil until fork tender.
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Add shrimp and when water comes to a simmer turn off heat.
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Add in corn and sausage.
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Stir shrimp every few minutes watching for shell separation. This will be a visual cue more than a timing thing. Once majority of shells have separated remove shrimp from water and serve.
