It’s Low Country Shrimp Boil Time!
What could be easier, more fun and delicious than bringing a big pot of water to a boil and throwing in some beautiful head-on wild gulf shrimp (the heads give a lot of flavor to stock), some local corn and potatoes along with some garlic, onion, thyme and crab boil seasonings? We added some spicy Andouille sausage to the mix for some added kick.
Our Texas head-on gulf shrimp is fantastic! Big and plump with the snappy firm texture that a farm raised shrimp can’t touch. For maximum moisture and flavor devein the shrimp but leave the shell and head on. We also leave the shell on when we grill shrimp or for New Orleans Style Barbecue Shrimp.
A shrimp or crawfish boil is a fun way to serve large groups but you could have your own little boil for a much smaller group. Maybe even just two of you. We’ve got the shrimp and the spices and the farmers have the rest. Enjoy
Here’s the Recipe: Low Country Shrimp Boil
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