May we suggest our fresh Louisiana Gulf shrimp. We offer Heads-On, Headless and Peeled shrimp which are shipped in custom styrofoam coolers with dry ice to ensure your shrimp arrive in excellent condition. This shipping procedure guarantees a fresh product delivered via NEXT DAY (in a rush) or GROUND delivery (shipped with dry ice). Our shrimp arrive frozen.
| There are no products to list in this category. |
 |
Red potatoes, 1 per person, quartered
Sm. onions, quartered, 1/3 per person
Sweet corn on the cob, 1 cob per person, cut in 1/2
Artichokes (if you wish), quartered, 1/2 per person
3 ZATARAIN'S or LOUISIANA FISH FRY crab & shrimp boil mix
2 oz. garlic juice
5 oz. TABASCO sauce
12 oz. lemon juice
5 lemons cut in 1/2 1 (20-18 quart pot)
Fill pot 1/2 to 5/8 full of water, add crab shrimp boil mix, garlic, Tabasco sauce, lemon juice and the lemons cut in half. Bring to a boil and add potatoes, onions and corn; boil for about 10 to 15 minutes or until tender. Add shrimp and cook for a couple of minutes. Shrimp must not be over cooked or it hardens.
Serving: On a long table, e.g. 10"x6" feet covered with newspapers or butcher paper, dump this mixture. Guests will gather around and eat right from the table. The only thing the host needs to have is plenty of napkins, silverware, and an empty container for cobs and shelling. Paper plates or bowls and cold beer are required.
After dumping the contents save the water in the pot and return spices and lemon for the next batch. For each additional batch add 1 crab boil mix, 1 ounce garlic juice, 2 ounces Tabasco sauce, 6 ounces lemon juice and 2 more lemons. You will cook as many batches for as many guests as you have.
