4 cups ground crab boil
1 cup liquid boil
1/2 cup Louisiana-style hot sauce
1 pound salt
1 onion, cut in half
2 garlic heads, cut in half
2 lemons, cut in sixths
10 new potatoes
6 ears sweet corn, cut in half
4 gallons water
10 pounds fresh Louisiana shrimp, heads on
The size of the shrimp will vary according to personal preference; we recommend at least a 26-30 count.
Bring water to a boil and add all seasonings, the onion, garlic, and lemons, except the salt. Flush shrimp with tap water until water runs clear and the eyes of the shrimp grow in size, about 5 minutes.*
When water comes to a boil, add the potatoes, cook 10 minutes, and then add the ears of corn and the shrimp. Bring the water back to a boil and cook for an additional 2 minutes. Turn off the shrimp boil, remove the onion from the water, and cut in sixths and return to the water.
Add 3/4 pound of the salt and rest for 10 minutes. Taste 1 of the shrimp to determine whether the additional 1/4 pound of salt is needed. Let the shrimp rest in the boil for an additional 20 minutes.
Chef’s Note: This step is very important as it will aid in the peeling of the shrimp. It’s an old shrimper’s trick!