HAPPY 4TH OF JULY FROM Koko&Chantelle!
With the Fourth of July just a few days away, I am hearing my friends talk about food ideas. Burgers, hotdogs, fish fry, and other ideas! Recently, we had a shrimp boil! And, no, I don’t have the awesome massive aluminum stockpot that so many people use. I improvised with a couple of large soup pots that I already had.
Before we begin, I must teach you how to say the word “boil!’ As a southern girl, it does not roll off my tongue like the -oy sound. Instead, the word “boil” comes out sounding more like “bowl.” My husband might tell you that is a mistake with his midwestern roots, but he didn’t grow up amongst the “shrimp bowls” like I did! Haha! I love to tease that man!
Before we started our boil, I wanted to ensure that we didn’t have all the smells on my table in case anything ran or leaked from all the liquid involved. I purchased a darling (and super inexpensive!) tablecloth to set the table! Get a similar one here! It is red gingham like a good picnic covering should be! 🙂 Plus, that makes it easier to throw some hydrangeas on the table for instant 4th of July decor!
Be sure to cover the tablecloth with newspaper. Then I took cookie sheets and covered them in aluminum foil (again to keep the after mess to a minimum). Lastly, I lined the cookie sheets with a little extra newspaper. Now, on to the boil!!
Boil the spices in the water to get it all mixed in! I use the classic Zatarain’s! Next, drop in your washed red new potatoes. After a bit, add the sausage and corn. Lastly, throw in your shrimp, turn off the flame, and get ready to eat!
Here is the recipe I used! It served six people!
- 2.5lbs large shrimp (I kept shells and heads on for more flavor…at least get them in shells)
- 2lbs sausage like andouille
- 8 ears of corn husked and cut into halves
- 1 3lb bag of new potatoes cleaned
- 2 containers of Zatarain’s Shrimp Boil spices
- 3 lemons cut into quarters
- Cocktail sauce
- Butter (melted)
Heat the water to a boil and add spices. Then add the potatoes for 15 minutes. Next, add the corn and sausage for 8 minutes. Finally, add the shrimp and turn off the flame. Let it sit for 10 minutes while you set out the cocktail sauce and melted butter. I like to use individual dishes for both. Here is a link to some of my favorite condiment containers!
This was delicious served with Rosé wine, crusty French bread, and watermelon wedges!
For a link to similar wine glasses, click here!
But the very best part was after it was all over and we had cleared the glasses and dishes, I picked up the entire tablecloth, rolled it up, and threw it in the trash! A contained mess! Perfect for this kind of occasion where you don’t want to spend the entire time cooking and cleaning up afterwards because it is your holiday time, too!
Happy eating!