Shrimp Crab Boil
|Salt||1 1⁄2 Cup (24 tbs)|
|Black peppercorns||2 Tablespoon|
|Crab boil||12 Ounce (4 Packages Dry)|
|Hot sauce||2 Tablespoon|
|Red skinned potatoes||16|
|Corn ears||8 , shucked|
|Lemons||5 , cut in half|
|Yellow onions||4 Medium, peeled and quartered|
|Garlic head||4 , halved horizontally|
|Celery||1 Bunch (100 gm), well washed and tops removed|
|Scallions||24 , trimmed|
|Fresh shrimp||5 Pound (Whole)|
|Crab legs||5 Pound|
1 Set the kettle with basket insert on high heat, cover and bring to a rolling boil. Add seasonings.
2 With the cooking stock at full boil, start by adding the vegetables that will take the longest to cook: the potatoes and artichokes. Cover the pot, bring to boil again and cook for 7 minutes.
3 Add the corn, bratwursts, lemons, onions, garlic, celery and scallions to the pot. Cover and boil again for another 7 minutes. NOTE: It's best to precook the brats ahead of time for a nice caramelized appearance--and to reduce grease in the boil pot.
4 Add the asparagus, crab legs and shrimp. Tuck the ingredients down into the stock with a wooden paddle and stir. Cover the kettle, and when the stock returns to a rolling boil and the shrimp turn pink, turn off the heat. (If the shrimp and crab boil any longer they will be difficult to peel.) Remove all ingredients from the pot and serve immediately.
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