ROUSES SHRIMP BOIL

Rouses Shrimp Boil Potato Salad

INGREDIENTS

6 lemons, halved

1 pound bag seafood boil

4 ounce bottle concentrated liquid seafood boil

1 bottle Alabama Sunshine Jalapeno Hot Sauce

3 pounds red potatoes, skin on, quartered

4 large white onions, peeled and quartered

2 heads of garlic, peeled

10 ears Alabama Silver King sweet corn, cut into 3- inch pieces

3 pounds Conecuh® Smoked Sausage, cut into 1- to 2- inch coins

10 pounds 21-26 count Gulf shrimp, heads removed

1 stick unsalted butter

        LOWER ALABAMA

   TOTAL COOKING TIME 3

L

0

DIRECTIONS

1. Fill your boiling pot halfway with water. Add the lemons, seafood boil and hot sauce. Place the lid on the pot and set propane burner on high. Bring water to a rolling boil.

2. Remove the lid and add the garlic and potatoes. Continue boiling for 12 minutes.

3. Add the onions, corn and sausage. Bring back to a full rolling boil.

4. Add the shrimp. Cook until shrimp are pink and separating from their shells, about 3 minutes. Stir in the butter. Add ice to the pot to stop the shrimp from cooking. Let the iced shrimp soak for 10 minutes before draining.