Slices the tops off of each head of garlic and add them to the pot. Cut each lemon in half and squeeze in the juice, then add the halves to the pot. Bring everything to a boil. When boiling, add the potatoes and onions to the pot, cover, and cook minutes, until they just begin to feel tender.
Add the sausage to the pot, cover, and cook 5 minutes. Add the corn halves to the pot, cover, and cook minutes. Lower the heat to medium-low and add the shrimp. Cover and cook 2 minutes, then turn off the heat.
Let sit for 10 minutes as the heat comes down, allowing the contents to absorb the flavors. Remove 1 cup of the broth from the pot, then drain the rest of the liquid out.
Remove the garlic bulbs and place each one in two small bowls. Stir well. Transfer the contents of the pot to a large serving platter, or spread it out on a newspaper-lined table.
Serve with the garlic butter and additional lemon wedges. Tried this recipe? Snap a pic and upload to your pin and let me know what you thought! Watch your inbox for your free guide. There was an error submitting your subscription.
Please try again. First Name. Email Address. We use this field to detect spam bots. If you fill this in, you will be marked as a spammer. Longer travel time and warmer temps may require more ice. Remember a full ice chest is quite heavy.
Use the handy guide at right for transporting shrimp. Amount needed depends on whether sides such as corn, potatoes, sausage etc are being served. Also consider appetite level. Shrimp amounts can be scaled up some for the football team party and down a bit for the ladies book club boil. For example, pounds of heads-on shrimp will result in 65 pounds of heads-off shrimp. When shells are removed 50 pounds of shrimp flesh is the result. Louisiana supports the largest crab production of both hard and soft-shell crabs in the nation, and is the number one suppliers of live 1 male crab in the southern states.
The blue crab is one of the most popular food species of the more than 4, species of crabs found worldwide. The Louisiana blue crab is harvested year round in bayous, rivers, and inlets of Louisiana as well as the near-shore waters of the Gulf of Mexico, with the peak harvest of crabs during the warm water months of summer and fall. Crabs are caught primarily in wire crab traps baited with fish. Licensed commercial fishermen can harvest crab using legally acceptable means throughout the year.
The blue crab population undergoes a series of molts and intermolts stages as they grow and mature. Thus, catches are composed of hard shell crabs, peeler crabs about to shed , and soft-shell crabs just shed still soft.
Molt cycles are related to moon phases and growing conditions and occur in market-sized crabs about every 30 days. Live hard shell crabs: Year round, most plentiful and meaty during warmer months when feeding activity increases with warmer waters, and more scarce during colder months with March being the month least available Freshwater crabs: Are just saltwater blue crabs that have migrated inland to freshwater rivers and lakes.
These are mostly male crabs and can attain a large size under ideal conditions. Soft-shell crabs: Primarily March through November, most productive during May through September, and scarce when water temperature drops below 50 degrees Fahrenheit. A variety of crab products can be purchased locally, jimmies males and sooks females are available in various market forms and should be handled accordingly. Because jimmies are larger and meatier, they are more desirable when prepared whole-steamed or boiled.
Sooks are often sold to commercial processing plants to be picked by hand and packaged as fresh or pasteurized meat. Pasteurization preserves the shelf life of the crab without changing the taste, appearance, and texture. Hard shell crabs: A legal sized hard crab in Louisiana must measure 5 inches shell width point to point. Larger crabs can usually command higher prices.
There are no standard industry grades for hard and soft-shell crabs. Consumers will find crab sizes referred to as large, medium, and small. Most hard shell crabs are sold by the dozen, bushel or crate.
A dozen crabs are exactly 12 crabs. The actual number of crabs in a bushel depends on the size of the crabs. To avoid confusion when ordering hard shell crabs, buyers should specify the size desired in inches and use the following table as a guide:.
Fat Crabs vs. Empty Crabs: Those crabs that are empty or light in weight have recently molted. A larger new crab shell is produced through the molting process to allow for growth. That same lighter, empty crab will fill with muscle over time and become a full fat crab. This cycle will continue until maturity.
Crabs that have just molted are bright, clean and shiny. Full crabs tend to appear darker and more discolored. Individual producers may sell by weight or other means. Thus, to avoid confusion when buying soft-shell crabs, buyers should specify by size in inches or weight. See sizing and weight chart provided as a guide:. Live crabs should be stored in a suitable container with a layer of ice at the bottom when transporting. Container should be shaded from direct sunshine, lid cracked open to allow for fresh air in, and kept as cool as possible 50 degrees F.
Crabs should be stored upright. They must be kept separate from melted ice water to avoid suffocation. Live crabs in good condition can be kept alive. Crabs can also be stored for a few hours in a wooden crab box or hamper with damp burlap cover. Be prepared with container and ice when making large purchase of live crabs. Do not purchase weak or dead crabs. Discard any dead crabs prior to cooking.
For live soft-shell crab, waxed boxes, beer flats or specially designed soft-shell crab boxes can be used to package and transit crabs. Arrange crabs with faces upward to allow air to enter their gill chamber. Cover with wet paper or thin cloth. Do not stack boxes. Remember, to keep the crabs moist and cool but not crush or allow moisture to leak out of the crabs.
Crab yield: Remember, when buying blue crab the actual edible portion of meat is quite low. The picked meat yield depends on the size of the crab and the experience of the crab picker. Boiled crabs: Plan on 2 to 4 crabs per person depending on size for boiled crabs. Generally, a bushel of 1 will hold crabs, which will feed about 10 — 12 people.
Shrimp and crawfish become tough and rubbery when cooked too long. Do you guys put half onions, garlic and lemons? We also put some vinegar so the shrimp and crawfish peel easier. Arkansas just north of low boil country. Load More. Friend's Email Address. Your Name. Your Email Address. Send Email. Skip to content Shrimp Boil Recipe Dinner — 55 mins.
Robyn Stone 4. Prep Time 10 mins. Cook Time 45 mins. Servings 1. Course Main Course. Cuisine American. Author Robyn Stone.
Print the recipe Leave a Review. Summertime in the South always means it's time for a Shrimp Boil! Perfect for outdoor entertaining or even when camping, this recipe is written based on how much per person you'll need for a successful shrimp boil.
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