Carolina Shrimp Boil

This past week has been slow in the posting, but for a very good reason. I was in Charleston, SC with my family, enjoying my vacation like a true foodie: centered around fabulous restaurants. We stopped at Poogan’s Porch, a Charleston landmark restaurant on our way in, and we were so stuffed from lunch we wanted a light, simple dinner. I can’t actually take credit for this dinner, though I’ve made it before. This one comes from my dad, who taught me almost everything I know about cooking anyway.

Go fire up a pot of water, and let the sea breeze in with your dinner. This one calls for a frosty beer and lots of spicy cocktail sauce.

Ingredients for the shrimp boil

4 lbs fresh shrimp
2 lbs pre-cooked kielbasa
2 lbs fresh corn, shucked
Old Bay seasoning

Bring a large pot of water to a boil. Slice the kielbasa into 2-inch pieces and put them in the water. If you’re using fresh kielbasa, sautee it for about 15 minutes on med-low heat to make sure it won’t fall apart in the water. After the kielbasa’s boiled for about 10 minutes, add the corn. Boil for another 10 minutes or so, and add the shrimp.

Tip: The shrimp are cooked when they just start to float.

Drain, and season heavily with Old Bay. Serve with cocktail sauce below.

Cocktail sauce ingredients

3 T ketchup
1 t Worcestershire sauce
1 t lemon juice
1-3 t horseradish (depends on freshness and heat tolerance)

Combine ingredients in small bowl. Taste, and adjust to your preference.

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