Every year, I head south to the Gulf Coast for vacation -- at least once, more if I can manage it. The last few years, it's been Orange Beach, Alabama, in the same condo complex, which is located (a) on the beach and (b) across the highway from a seafood market. And every day, I stroll across the highway at about 6 p.m. to pick up that night's dinner -- fresh shrimp. Shrimp, corn, potatos; homemade cocktail sauce; sliced avocados sprinkled with lime juice and chili powder; with ice cold Yuengling; with a caprese salad alongside. On the balcony, watching the sun set over the Gulf and listening to the waves. You can't beat it. And if there's more than one of you....just double, or triple, or quadruple everything. You just need a bigger pot. —Kayb
- Serves 1
- For the Boil
large shrimp in the shell, deveined
2 to 3
golf-ball-sized new redskin potatos
ear fresh yellow corn, husked and silked
lemon or lime, halved
Louisiana brand liquid crawfish boil seasoning (if you use anything other than this, use at least twice what the directions call for)
Louisiana brand powdered shrimp boil seasoning
- For the Cocktail Sauce
2 to 4 teaspoons
finely grated horseradish
lime or lemon juice
1 1/2 teaspoons
Tabasco or other hot sauce, or to taste
- In large stockpot, bring water, salt, crawfish boil seasoning and halved lime to a boil. Rinse shrimp and set aside.
- Scrub potatos and add to pot. Boil for 10 minutes. Break corn in half, to make two small ears, and add. Boil for five minutes more. Add shrimp; allow pot to return to boil and boil for exactly one minute. Drain shrimp and vegetables in colander.
- Separate shrimp from vegetables. Toss potatos and corn with melted butter, and sprinkle with powdered shrimp boil seasoning.
- For cocktail sauce, while potatos are boiling, mix all ingredients and refrigerate. Keeps for several days, so if you're at the coast and going to be eating seafood for several nights, make plenty!
- Enjoy with cold beer! (And the avocado on the side is a good touch, as well.)