Shut Yo Mouth Shrimp Boil

Our sweet neighbor gifted us with some fresh Gulf shrimp yesterday, which means, the man and I did some good eating today! And, of course, I thought of y’all. I mean, I’m sure y’all know how to whip up a shrimp boil that will knock your socks off, right? That’s what I thought, too. But, just in case, here are the steps that will take you to a seafood feast in less than thirty minutes!

Ingredients:
2-3 Lemons
6 teaspoons minced garlic
Small bunch of Thyme
1 red onion rough chopped
Small red potatoes
Corn on the Cob
1 Pkg (seasoning sack) of Zatarain’s Crawfish, Shrimp and Crab Boil
4-5 pounds fresh Shrimp
1 stick butter
Salt and Pepper

Quarter the lemons and drop in a large pot of water with onions, thyme, and garlic. Bring to a boil over a high heat. Reduce the heat to medium and simmer two to three minutes. Add red baby potatoes and cook until tender (8-10 minutes). Add corn and cook another 4-5 minutes. Add shrimp and keep cooking 2-3 minutes or until the shrimp turn pink and curl up! It’s their cute little way of telling you it’s time to eat!

Drain the liquid, ladle everything into a large dish, season with salt and pepper, and toss with melted butter. Plenty butter. This is no time to be stingy. Goodness Gracious! Make sure you have French bread to sop up the juice that will collect on your plates!

All you need now is a little bit of time…

Hugs,
Shellie