Simply Filling Shrimp Boil

Peel and eat shrimp is one of my favorite things.  Add some red potatoes and corn on the cob and you have a perfect coastal dish right in your kitchen, no matter where you live. Just roll up your sleeves and start peeling!

Shrimp Boil
2 lb shrimp
1/4 cup of  the granular Crawfish/Crab/Shrimp Boil ( you don’t have to use this)
1 onion quartered
3 ribs celery (dig into the middle of the celery and cut out the leafy stalks that you don’t use for anything else)
1 carrot cut in half (no need to peel)
1 T pepper corns
5 Garlic cloves cut in half
Salt
Bring all this to a boil and throw in the shrimp. Cook just until they are pink.
If you want to make a meal of it, add red potatoes first and cook until done. Remove then add the shrimp. You can break corn on the cob in half and throw in as well. I like to do my corn in plain salted water.
Throw all of this on a platter together and dig in. I made this last night, added some ribs and chicken wings for others.
For those of you cooking from the pantry set up; you don’t have to use the granular shrimp boil or the corn on the cob. Everything else is at your fingertips.
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About Comfort Cooking On Island Time

There are two things I can't resist; an old recipe handed down and passed around, and the beach. Growing up in the midwest I was introduced to true comfort food but always dreamed of a different landscape, and climate. Recently I acquired a 50 year old beach house. While stumbling after the great cooks of my past, I am focused on a future with cool waves and gently breezes......and watermelon rind pickles of course!
This entry was posted in Diet Options, Hand Me Down Pantry Recipes, Low Carb Living and tagged , , , , . Bookmark the permalink.

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