LOW-COUNTRY SHRIMP BOIL
prep 35 minutes cook 12 minutes
2 lb. fresh or frozen large shrimp in
2 gal. water
1/4 cup Old Bay seasoning or crab and
shrimp boil seasoning
2 to 3 tsp. cayenne pepper
2 lb. cooked smoked sausage links, cut
into 11/2- inch chunks
2 lb. tiny new potatoes, halved
5 ears of corn, husked and cut into
1 16- oz. pkg. frozen small whole onions,
1/4 cup butter, melted
1/4 cup snipped fresh herbs, such as
thyme, oregano, and/or basil
Cocktail sauce (optional)
Bottled hot pepper sauce (optional)
1. Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse and pat dry.
2. In a turkey fryer with a removable basket, combine next three ingredients (through cayenne pepper). Cover; bring to boiling. Place next four ingredients (through onions) in basket and lower into boiling water. Return to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes and corn are tender. Add shrimp. Cook, covered, 2 to 3 minutes more or until shrimp are opaque.
3. Lift basket from fryer and allow mixture to drain. Transfer shrimp mixture to an extra- large bowl. Toss gently with melted butter and, if desired, herbs. If desired, serve with cocktail sauce and hot pepper sauce. Makes 10 servings.
per serving 534 cal, 32 g fat ( 12 g sat. fat), 205 mg chol, 1,133 mg sodium, 27 g carb, 3 g fiber, 5 g sugars, 33 g pro.
5 BUOY DRINK TAGS
Take a number and keep track of your drink. Dress up numbered tags with washers decorated as life preservers (use white spray paint and red nail polish). Hang around the jar mouths with twine.
6 BRAIDED NAPKIN RINGS
Braid three strands of ¼- inch- diameter white nylon rope; secure ends with white duct tape.
7 TO- GO TREATS
Line small colanders with parchment or colorful deli papers to serve the crispy hush puppies.
CRISSCROSSING TWINE THROUGH GROMMET HOLES CUSTOMIZES A KRAFT PAPER TABLE RUNNER.
DECORATE A GALVANIZED BUCKET WITH A SHRIMP DECAL FROM BHG. COM/ SHRIMPBOIL.