First I am celebrating that I have the Nine Patches all done with a month to spare! I just need to bag them up.
And most importantly my youngest son turns 35 this week. For his birthday we always celebrate with a Shrimp Boil. Nothing FANCY here just good eats. This is a popular thing along the Gulf coast and the Low Country along the southern Atlantic Coast. You just spread the table with newspaper or brown bags. I always use a plastic tablecloth and when we are done just wrap the whole thing and put in the trash.
Here is my recipe and the cocktail sauce is an old family favorite.
Pat’s Frogmore Stew
Serves 8-10 people
7 lbs. Medium Shrimp
2-1/2 lbs. Smoked Sausage cut into 2 inch lengths
6 ears of corn halved
Small Red Potatoes – quartered or halved depending on size
1 Pkg. Zataran’s Shrimp Boil
1 Tablespoon of Cayenne Pepper or more
Fill large stock pot half full of water add Shrimp Boil and Cayenne Pepper. I used one well rounded tablespoon. Bring to a boil, add potatoes and bring to a boil again cook for about 10 minutes, add corn and sausage bring to a boil and cook for about 10 minutes more or until potatoes are tender. Remove potatoes, corn and sausage and keep warm. Add Shrimp to water and bring to a boil cook for 3-5 minutes. Heap all in a large bowl (s) and serve with Killer Cocktail Sauce.
Killer Cocktail Sauce
Combine 3/4 cup Heinz Chili Sauce, 2 tablespoons lemon juice, 1 to 2 tablespoons prepared horseradish, 2 teaspoons Worcestershire sauce, 1/2 teaspoon grated onion, and drops bottled hot pepper sauce. Season with salt to taste; chill. Makes 1-1/4 cups.
Notes: I will only use Kraft Horseradish, but do not get the creamed variety and I use the 2 tablespoons, also sometimes I don’t bother with the grated onion – I have used a couple of drops of liquid onion if I have it on hand. Chill for several hours for the flavors to really blend. I also double the recipe because my gang really likes a lot.