Shrimp Boil with Boiling Crab’s Whole Shabang Sauce

Ingredients:

• 4 lbs. of tiger shrimp
• 2 heads of fresh garlic
• 1.5 sticks of unsalted butter
• 2 lemons
• 2 tsp. Old Bay Seasoning
• 2 tsp. Louisiana Cajun Seasoning
• 2 tsp. lemon pepper
• 2 tsp. paprika
• 2 tsp. cayenne pepper
• 4 ears of sweet white corn
• 1 package of your choice of sausage
• 6 red potatoes, cut in quarters

Ingredients:

Clean shrimp. I usually remove the whiskers and sharp point on head.
Cut 1 lemon into quarters, squeeze juice and drop into boiling water.
Throw shrimp in batches into boiling water for 2-3 minutes, until pink. Be careful not to crowd the pot. Drain and toss into sauce.

Preparation for sauce:

Melt butter in sautee pan on medium heat. Throw in diced garlic in melted butter. Carefully throw in mixed seasonings and mix until seasonings cook into butter. Keep on low heat.

This recipe calls for less butter than the original BC recipe. If you want more sauce, use extra shrimp stock from boil and add to sauce. It’s a great alternative without adding more butter!

Hope You Enjoy