True to our little family tradition, we have purchased our fresh shrimp upon arrival to the beach and I am preparing the Shrimp Boil. For us, this marks the beginning of our week at the beach. I actually could eat this every night - the shrimp is so good here because we get it the day it comes off the boats.
Anyway, wanted to share the tradition with you.
Reposted from July 2008
Shrimp Boil or Frogmore Stew
My friend adds sausage and lemons to hers. I've made it like that before and decided to merge our recipes. My family loved the added sausage and lemons.
And no, we have no idea what Frogmore means. If you do, please let us know.
Here you go!
2 TBSP of OLD BAY Seasoning per gallon of water
3 lemons halved
Red-skin potatoes (depending on size, 3 or more per person)
Spicy smoked sausage, cut into 1-inch slices (1/4LB. per person) I used lite turkey
Fresh corn, shucked and broken into halves or thirds (1 1/2 ear per person)
Shrimp with the shell and tails on, rinsed (1/2 LB. per person)
I add a half of stick of salted butter. (for good measure)
Fill a large steamer pot half way with water.
Add Old Bay, Butter and the lemons.
When the seasoned water comes to a boil add the potatoes and boil for 15 minutes or longer depending on size. They should start to soften. We like ours pretty soft so we boile them forever.
Add the corn and boil for at least 7 minutes or until desired texture.
Add sausage and boil for 7 minutes.
Add shrimp and cook for 3 minutes then drain and pile in large container.
Serve with lots of paper towels, melted butter for the corn, cocktail sauce for the shrimp and sour cream for the potatoes.
* Another addition to a shrimp boil that I think sounds good but I have not tried- those little pearl onions. I just HATE peeling those little suckers.