MISSISSIPPI BOILED SHRIMP
5 - 10 lbs fresh Gulf shrimp
1 - 2 bags Crab Boil
6 small red potatoes
6 ears of corn
Bring water to boil in stock pot with crab boil drop corn and potatoes in and cook until potatoes
are tender. Remove potatoes and corn and drop your shrimp into pot. Bring shrimp to rolling boil
for 10 minutes then reduce heat. Let shrimp simmer in water for 10 to 15 minutes to absorb
seasoning. Drain in colander and put ice chips on top of shrimp.
Tip: Ice helps seal in flavor when placed on top of freshly boiled shrimp.