Shrimp Boil

In the spirit of summer and shrimp, we recently cooked a shrimp boil feast with Old Bay Seasoning. It was quite good, and we had plenty of leftovers. The recipe below says to use uncooked and unpeeled shrimp, which we did, but I hate peeling shrimp, so for the leftover version, David peeled all the cooked shrimp (bless him), and I added a few more unpeeled ones we bought. Both versions were quite delicious.

Recipe from Old Bay's web site

Ingredients
4 quarts water (16 cups)
1 can (12 ounces) beer (optional)
1/2 cup OLD BAY® Seasoning
2 tablespoons salt
8 medium red potatoes, quartered
2 large onions, cut into wedges
2 pounds lean smoked sausage, cut into 2-inch pieces
8 ears fresh corn, shucked and halved crosswise
4 pounds unpeeled jumbo shrimp (21 to 25 count)

Directions

Bring water, beer, OLD BAY Seasoning and salt to boil in 12-quart stockpot on high heat. Add potatoes and onions. Cook 8 minutes. Add smoked sausage. Cook 5 minutes. Add corn. Cook 7 minutes.

Stir in shrimp. Cook 4 minutes or just until shrimp turn pink.

Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Or, mound on paper-covered table. Sprinkle with additional OLD BAY Seasoning, if desired.

Enjoy!