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| Louisiana Hot Pot Recipe |
Category: Seafood / Shrimp
Rating:
N/A
Servings: 12
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Ingredients
8 quart water
1 your favorite crab boil
1 seasoning
1 zatarain's -- rex, golden
1 dipt,
1 old bay
1 chef paul's -- etc
1 or -- make your own-(for
8 quart water
2 bay leaves
1 tablespoon cayenne pepper
1 teaspoon fennel seed
1 teaspoon mustard seed
1 tablespoon dried thyme
1 tablespoon peppercorns -- end boil
1 ingred
1 tablespoon salt
2 onion -- large chunks
3 ribs celery -- in large
1 chunks
24 whole new potatoes --
1 (preferably red b's)
12 ears corn on the cob -- cut
1 in thirds
2 lb shrimp -- 31-35 -- green
Cooking Directions:
Put water in a pot large enough (12 qt) to hold the ingredients, add the seasoning mix and the onions and celery. Bring to a boil then reduce heat and simmer for 30 minutes to infuse the water with the seasonings.Bring to a boil again and add the potatoes. Bring to a boil again. Ten minutes later add the corn. Bring to a boil again. Ten minutes later add the shrimp, cook until just done,(about 5 min), do not over cook the shrimp. The idea is to not over cook any of the main ingredients. Drain. Serve in a large bowl for all to serve themselves, or portion it if you like. Serve with soft butter in bowls for dipping. I also like to sprinkle Old Bay Seasoning on the finished product. You can make batches of this if you drain the cooking liquid into another container for re-use, rather than down the drain.
Recipe By : Jim Shaw
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
seafood,entreeses,shrimp
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