Dolly Parton's Shrimp Boil |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From her cookbook: Dolly's Dixie Fixings. Ingredients:
2 lemons, quartered |
1 head garlic, whole head, quartered |
2 bay leaves |
2 teaspoons old bay seasoning |
2 dashes tabasco sauce |
salt |
pepper |
6 small red bliss potatoes, scrubbed |
1 lb kielbasa (precooked variety) or 1 lb chorizo sausage, sliced (precooked variety) |
4 small white onions, peeled and quartered |
2 ears corn, shucked and silk removed |
1 lb raw shrimp, shell-on |
melted butter (optional) |
Directions:
1. Bring a large kettle of water to a boil. If you're making enough for 8 people, about 5 quarts of water will work.
2. Squeeze the lemons into the water and add the rinds, the garlic, bay leaves, Old Bay Seasoning, Tabasco, and salt and pepper to taste.
3. Reduce the heat to a simmer, cover, and cook for 10 minutes.
4. Add the potatoes to the pot, raise the heat, and return to a boil.
5. Reduce the heat and simmer, covered, until the potatoes are not quite trender, about 10 minutes.
6. Add the sausage and onions and return the pot to a boil.
7. When the potatoes are almost fork-tender, add the corn and return to a boil.
8. Add the shrimp and cook just 2 minutes until the shrimp turn pink.
9. Ladle 1/2 cup of the broth per person into a heatproof pitcher and drain the rest through a large colander, discarding the liquid and the bay leaves.
10. Pour the reserved broth into a few bowls to set on the table for dipping.
11. Arrange the shrimp, sausages, and vegetables on a large platter.
12. Serve with melted butter, if desired.
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