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
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.

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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