As the weather gets warmer, a perfect meal to serve for family and/or friends is a seafood boil. Shrimp are in season year round with peak months beginning in May. Another Southern favorite is crawfish with peak season beginning in March. This is a Bailey family favorite that we have been serving for years - at the beach, for birthdays, or simply for a reason to get together.
CLASSIC SHRIMP BOIL
INGREDIENTS
- 1⁄2 cup Old Bay Seasoning
- 2 TBSP salt
- 4 quarts water
- 8 medium golden potatoes, cut in quarters
- 2 lbs Conecuh sausage, cut in 2 inch lengths
- 8 ears frozen corn on the cob or fresh corn if in season
- 4 lbs large shrimp, in shells
DIRECTIONS
In an 8-quart stock pot, bring Old Bay, salt and water to a boil.
Add potatoes; cook over high heat for 8-10 minutes.
Add Conecuh sausage; continue to cook on high for 5 minutes.
Add corn to pot; continue to boil for 7 minutes.
Turn heat off; add shrimp, cook covered for 5-7 minutes.
Drain liquid; pour contents of pot over butcher paper, deconstructed brown paper bags, or into large platters.
Sprinkle with additional Old Bay. Serve with melted butter, cocktail sauce, and lemon wedges.