Name: Louisiana Boiled Shrimp (Frank Davis)
Cuisine: International
Ingredients: 3 gallons water; 5 ounces salt (to taste); 2 ounces cayenne pepper; 2 onions, medium yellow cut in half; 1 head garlic, cut in half, across; 3 lemons, thinly sliced; 1 cup seasoning, Frank Davis Complete Seafood Boil; 20 potatoes, red, small, whole; 5 ears corn, not frozen, halved; 5 lbs shrimp, 26-30 count, washed, heads on; 10 lbs ice

Ingredients

3 gallons water

5 ounces salt (to taste)

2 ounces cayenne pepper

2 onions, medium yellow cut in half

1 head garlic, cut in half, across

3 lemons, thinly sliced

1 cup seasoning, Frank Davis Complete Seafood Boil

20 potatoes, red, small, whole

5 ears corn, not frozen, halved

5 lbs shrimp, 26-30 count, washed, heads on

Method

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1.
Combine and prepare ingredients. Set up a high pressure burner, propane tank, and a 40 quart/10 gallon pot. (I have an old Miller Lite Keg,16 gallons, with the top cut out, and an old Ford hub cap to cover the hole, that I use.). Add the water to the pot and bring it to a roiling boil. When the water is ready, drop in the salt, cayenne pepper, onions, garlic, lemons, Frank's seafood boil. Boil together all the seasonings ingredients for about 15 minutes to create a rich seafood-boiling stock. Put the potatoes in the pot, let the water come back to a boil, and boil the potatoes for 10 minutes. After 10 minutes, put the corn into the pot, let the water come back to a boil, and boil them for 5 minutes. This technique is known as "back-timing" and is used to make sure every ingredient in the pot comes out perfectly "at the same time". Now it's time to add the shrimp. put them ALL into the pot, stir them around briskly (I have a small boat paddle -perfect for this and you don't burn you self) let the water come back to a boil, and boil them for exactly two minutes. When that happens: Immediately turn off the fire, remove the pot from the hot burner grate, and drop into the pot - evenly over the shrimp (which at this point will all be floating) the bag of ice. You will notice at this point that all the shrimp will immediately sink to the bottom of the pot! This is when they start picking up the seasoning (that doesn't happen while they are boiling). Now let the shrimp "soak" in the spicy water for at least 12 minutes. After that time, you can begin sampling them, like every 5 minutes or so afterwards, until they "spitefully" and perfectly suit "your" taste. All that's left to do is to spread newspaper out on the table, remove all the shrimp from the pot, drain them thoroughly, then place them on the newspaper right down the center of the table, along with the cocktail and remoulade sauces.(see my red sauce for boiled shrimp- knock your sox off - but you can still eat the

Louisiana Boiled Shrimp (Frank Davis)

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