04-22-2005, 05:25 AM
2 pounds medium shrimp, de-veined
2 red potatoes cooked and quartered
12 pieces carrots, cut into 6-inch strips
12 pieces celery, cut into 6-inch strips
4 lemon wedges
4 ounces melted butter
4 frozen corn cobbettes
2 tablespoons Cajun Seasoning
1 tablespoon minced garlic
Dash Liquid Smoke (optional)
Poaching Liquid
1 gallon water
1/4 cup Durkee’s Hot Sauce
4 bay Leaves
1 tablespoon Bubba Gump Brand Seafood Boil spice
1/4 cup beer
Combine all Poaching Liquid ingredients and then bring to a boil, then reduce to a medium simmer. Add Shrimp, vegetables, corn, potatoes, and lemon wedges and cook until shrimp is completely done. Remove from poaching liquid, strain and place in stainless steel bowl. Add butter, Cajun spice, garlic and Liquid Smoke and toss together.
Serve on large platter with extra lemon wedges.
Serves 4.
2 red potatoes cooked and quartered
12 pieces carrots, cut into 6-inch strips
12 pieces celery, cut into 6-inch strips
4 lemon wedges
4 ounces melted butter
4 frozen corn cobbettes
2 tablespoons Cajun Seasoning
1 tablespoon minced garlic
Dash Liquid Smoke (optional)
Poaching Liquid
1 gallon water
1/4 cup Durkee’s Hot Sauce
4 bay Leaves
1 tablespoon Bubba Gump Brand Seafood Boil spice
1/4 cup beer
Combine all Poaching Liquid ingredients and then bring to a boil, then reduce to a medium simmer. Add Shrimp, vegetables, corn, potatoes, and lemon wedges and cook until shrimp is completely done. Remove from poaching liquid, strain and place in stainless steel bowl. Add butter, Cajun spice, garlic and Liquid Smoke and toss together.
Serve on large platter with extra lemon wedges.
Serves 4.