Combine and prepare ingredients.
Set up a high pressure burner, propane tank, and a 40 quart/10 gallon pot.
(I have an old Miller Lite Keg,16 gallons, with the top cut out, and an old Ford hub cap to cover the hole, that I use.).
Add the water to the pot and bring it to a roiling boil.
When the water is ready, drop in the salt, cayenne pepper, onions, garlic, lemons, Frank's seafood boil.
Boil together all the seasonings ingredients for about 15 minutes to create a rich seafood-boiling stock.
Put the potatoes in the pot, let the water come back to a boil, and boil the potatoes for 10 minutes.
After 10 minutes, put the corn into the pot, let the water come back to a boil, and boil them for 5 minutes.
This technique is known as back-timing and is used to make sure every ingredient in the pot comes out perfectly at the same time .
Now it's time to add the shrimp. put them ALL into the pot, stir them around briskly (I have a small boat paddle -perfect for this and you don't burn you self) let the water come back to a boil, and boil them for exactly two minutes. When that happens: Immediately turn off the fire, remove the pot from the hot burner grate, and drop into the pot - evenly over the shrimp (which at this point will all be floating) the bag of ice. You will notice at this point that all the shrimp will immediately sink to the bottom of the pot! This is when they start picking up the seasoning (that doesn't happen while they are boiling).
Now let the shrimp soak in the spicy water for at least 12 minutes. After that time, you can begin sampling them, like every 5 minutes or so afterwards, until they spitefully and perfectly suit your taste.
All that's left to do is to spread newspaper out on the table, remove all the shrimp from the pot, drain them thoroughly, then place them on the newspaper right down the center of the table, along with the cocktail and remoulade sauces.(see my red sauce for boiled shrimp- knock your sox off - but you can still eat the shrimp).
Mangia! Welcome to summertime in the backyard!
This recipe can be doubled while still maintaining both the flavor and seasoning intensity. You can use a natural gas hookup to boil seafood in your back yard, but propane creates a hotter flame and brings the water to a boil much faster.
Whenever you buy a new propane tank assembly specific for boiling, make sure you get one with a high pressure regulator. the low pressure kind won't give you the intensity of heat you need to boil volumes of water.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1897.94 Kcal (7946 kJ)
Calories from fat	754.94 Kcal
		% Daily Value*
Total Fat	83.88g	129%
Cholesterol	242.59mg	81%
Sodium	14085.95mg	587%
Potassium	3887.41mg	83%
Total Carbs	248.54g	83%
Sugars	14.77g	59%
Dietary Fiber	22.43g	90%
Protein	51.27g	103%
Vitamin C	87.6mg	146%
Vitamin A	0.2mg	6%
Iron	13.2mg	74%
Calcium	460.7mg	46%

Amount Per 100 g
Calories	48.89 Kcal (205 kJ)
Calories from fat	19.45 Kcal
		% Daily Value*
Total Fat	2.16g	129%
Cholesterol	6.25mg	81%
Sodium	362.84mg	587%
Potassium	100.14mg	83%
Total Carbs	6.4g	83%
Sugars	0.38g	59%
Dietary Fiber	0.58g	90%
Protein	1.32g	103%
Vitamin C	2.3mg	146%
Iron	0.3mg	74%
Calcium	11.9mg	46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

44.1

Points
51

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol,
sugar free

Bad Points

High in Sodium,
High in Total Fat

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