Ben’s Seafood Boil
Posted by Ben | Under Lick The Plate Clean Recipes, Main Dish, Seafood Sunday Sep 7, 2008
Ben’s Seafood Boil
1/4 lb sausage per person (if desired)
1/2 lb shrimp per person (folks will eat alot, don’t skimp)
1 ear of corn (broken in half) per person,
2 small red potatoes per person
1 bag of lemons (cut into quarters)
Tabasco sauce
In a very large pot fill with water, bring to a boil, add several cut up lemons, Everglades Seasoning (use as salt in the water), and about a dozen shots of Tabasco. Add sausage, potatoes and corn. If using sausage, skim top layer of the water to remove excess grease associated with this meat.
Once potatoes and corn are about ¾ cooked, toss in cleaned shrimp (you can use uncleaned), and boil until shrimp are a bright pink (about 5 minutes). Do not overcook as the shrimp will become very tough.
Quickly drain the water and dump the shrimp, corn, potatoes and sausage into a large pan and place in the middle of the table. For extra spice, pour a little Tabasco over the entire pan of food. Have bowls of lemon, cocktail sauce and Ben’s Special Sauce (see recipe below) available.
Special Sauce
Mix ketchup and mayonnaise together until it appears same color as Thousand Island dressing. Add Tabasco sauce, Everglades Seasoning and a little fresh lemon juice. This dipping sauce should be a smooth consistency and have a kick… Tabasco sauce to taste.
NOTE: This is a fun meal and one that is very easy, quick and suitable for crowds. I threw this together one evening when boiling shrimp. Someone told me that it was akin to Frogmore Stew or a low country boil. Not sure about either, but a great dish for a bunch of guys watching the game.
