HAPPY 4TH OF JULY FROM NECESSARY DELIGHTS!
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!