{"id":3084,"date":"2020-08-28t09:43:33","date_gmt":"2020-08-28t09:43:33","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=3084"},"modified":"2020-08-28t18:41:52","modified_gmt":"2020-08-28t18:41:52","slug":"low-country-shrimp-boil","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/low-country-shrimp-boil\/","title":{"rendered":"low country shrimp boil"},"content":{"rendered":"<p><em>serves 8<\/em><\/p>\n<ul>\n<li>5 lbs. jumbo (8-10) per lb. head-on wild gulf shrimp; deveined with shell on. to devein cut down back of shrimp with scissors or serrated knife and remove vein under running water<\/li>\n<li>1\/2 cup old bay seasoning<\/li>\n<li>i bag zatarains crawfish boil<\/li>\n<li>1 t salt<\/li>\n<li>2 large onions, peeled and quartered<\/li>\n<li>3 lemons, halved<\/li>\n<li>6 cloves garlic, crushed<\/li>\n<li>1 bunch thyme, tied with butcher string<\/li>\n<li>8 large (halved) or 16 small redskin potatoes<\/li>\n<li>8 ears corn shucked and halved<\/li>\n<li>2 1\/2 lb. andouille sausage, angle sliced 1\/2inch thick<\/li>\n<\/ul>\n<p>in a large pot (5 gal. or so) bring water to boil (remember it will take up to 1\/2 hour to boil). use 2 pots if you have to, its important to have lots of water or<img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-6772\" src=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2015\/09\/shrimp-boil-37.jpg\" alt=\"shrimp boil\" width=\"400\" height=\"560\" srcset=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2015\/09\/shrimp-boil-37.jpg 400w, \/\/www.bulkreeftv.com\/wp-content\/uploads\/2015\/09\/shrimp-boil-37-214x300.jpg 214w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/> cooking times will lengthen.<\/p>\n<p>add old bay seasoning, zatarains, thyme, potatoes, garlic, onions, and lemons (squeezed) and boil for 10 minutes.<\/p>\n<p>add corn and andouille for 5 minutes.<\/p>\n<p>add shrimp for 3-4 minutes or until just opaque in center.<\/p>\n<p>lift out insert or take a large strainer and dump everything over newspaper or butcher paper (free at monahan&#8217;s).<\/p>\n<p>serve with hot sauce, cocktail sauce, r\u00e9moulade sauce (we make and sell both) and drawn butter for the corn.<\/p>\n<p>attack! and enjoy<\/p>\n","protected":false},"excerpt":{"rendered":"<p>we combined a georgia \/south carolina low country boil with a louisiana shrimp boil. we used our big 8-10 per lb. head-on texas shrimp, corn on the cob, redskin potatoes, andouille sausage, onions, garlic and thyme. <\/p>\n","protected":false},"author":4,"featured_media":7796,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[157,21,275],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/3084"}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=3084"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/3084\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/7796"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=3084"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=3084"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=3084"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}