- 30 quarts cold water
- 12 medium onions, quartered
- 6 heads of garlic, cut in half to expose pods
- 1 dozen lemons, quartered
- 1 quart cooking oil
- 4 pounds salt
- 1/2 pound cayenne pepper
- 4 (3-ounce) bags crab boil
- 24 medium red potatoes
- 12 ears of corn
- 50 (21/25 ct.) pounds head on shrimp
In a 60- quart stockpot, bring water to a rolling boil. Add onions,
garlic, lemons, cooking oil, salt, pepper and crab boil. Continue
to boil for 30 minutes. This boiling of the vegetables will ensure
a good flavor in the boiling liquid. Add red potatoes and cook approximately
10-12 minutes. Add corn and cook 10 minutes before adding the shrimp.
Once the water returns to a boil, cook shrimp 7-10 minutes, turn
off heat and allow to set in boiling liquid 12 additional minutes.
Shrimp should be served hot with potatoes, corn and pitchers of
ice cold beer.