24ozLager BeerYuengling is a favorite in Bear Kitchen
8qtsWater
½cupShrimp Boil SeasoningWrapped and tied in cheesecloth
1tbspCourse Sea Salt
3Bay Leaves
4Onions; quartered
4Bulbs of Garlic; halved
3lbsSmall Potatoes; halved
8Ears of CornShucked and cut in half
3lbsSmoked Sausage Cut into 1" pieces
4lbsFresh ShrimpEZ-Peel is preferable. Keeps shrimp from overcooking.
Baguettes, Butter, Old Bay, Lemon Wedges
1
Mix the whole spices together. Separate into 2 pieces of cheesecloth and tie it off. Set them aside.
2
Add 8 qts of water and 24oz of beer to a very large stock pot.
3
Add spice packets, salt, bay leaves, onions, and garlic to your stock pot. Bring to a boil.
4
Add potatoes and simmer for 15 minutes.
5
Add corn and sausage, and simmer for 8 minutes.
**I had to remove some of the liquid at this point because the pot was too small**
6
Add shrimp, cover pot, and turn off heat. Let the pot sit for 10 - 15 minutes to cook shrimp.
**Again, remove more liquid if you need to**
7
Strain liquid and display food on newspaper covered table. We taped 2 pool noodles together, draped a plastic table cloth over, then covered the plastic with paper. Made for very easy clean up!!
8
Serve and enjoy with baguette slices, lemon wedges, melted butter, cocktail sauce, and Old Bay seasoning.
24ozLager BeerYuengling is a favorite in Bear Kitchen
8qtsWater
½cupShrimp Boil SeasoningWrapped and tied in cheesecloth
1tbspCourse Sea Salt
3Bay Leaves
4Onions; quartered
4Bulbs of Garlic; halved
3lbsSmall Potatoes; halved
8Ears of CornShucked and cut in half
3lbsSmoked Sausage Cut into 1" pieces
4lbsFresh ShrimpEZ-Peel is preferable. Keeps shrimp from overcooking.
Baguettes, Butter, Old Bay, Lemon Wedges
Directions
1
Mix the whole spices together. Separate into 2 pieces of cheesecloth and tie it off. Set them aside.
2
Add 8 qts of water and 24oz of beer to a very large stock pot.
3
Add spice packets, salt, bay leaves, onions, and garlic to your stock pot. Bring to a boil.
4
Add potatoes and simmer for 15 minutes.
5
Add corn and sausage, and simmer for 8 minutes.
**I had to remove some of the liquid at this point because the pot was too small**
6
Add shrimp, cover pot, and turn off heat. Let the pot sit for 10 - 15 minutes to cook shrimp.
**Again, remove more liquid if you need to**
7
Strain liquid and display food on newspaper covered table. We taped 2 pool noodles together, draped a plastic table cloth over, then covered the plastic with paper. Made for very easy clean up!!
8
Serve and enjoy with baguette slices, lemon wedges, melted butter, cocktail sauce, and Old Bay seasoning.
