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Texas Shrimp Boil

Seafood isn’t the first thing that usually pops into a person’s mind when they think of Texas food.  Tex-Mex.  Beans.  Steak.  Cowboy food.  All of which are my favorites, and have been thoroughly researched since before I started writing the Josiah Wolfe, Texas Ranger series (Berkley).  But there’s nothing more Texan than a shrimp boil if you ask me.  Think of the coastline, the proximity to New Orleans, the bigness of the meal.


The fourth book in the series comes out in October (2011), The Cougar’s Prey, and a good part of that story takes place in Corpus Christi, and on the seashore.  The latest in the series, The Badger’s Revenge, just came out in April.

Shrimp boils are festive, fun, a great meal for a big gathering, or just a two person dinner with leftovers.  We usually cook ours outdoors in a turkey fryer that has a basket and a lid.

If you’re going to cook inside on the stovetop, you’ll need a 12 quart stock pot with a basket and a lid.  Other than that, you just need a good timer, and a hearty appetite.

INGREDIENTS:

                  4 quarts water

                  1 12 ounce beer (this is optional, and when I use a beer, I usually use a Texas beer like Shiner Bock)

                  ½ cup of Old Bay seasoning OR a Zatarain’s Crawfish, Shrimp & Crab Boil in a Bag (Zatarain’s is a little spicier)—pick one or the other to your taste.  Both are really good.

                  2 tablespoons of salt

                  8 medium size red potatoes

                  2 pounds of smoked sausage, the spicier the better—cut in 2 inch sections

                  2 large onions.  Vidalias are great to use, but white onions work when Vidalias are out of season

                  8 ears of corn, cleaned, cut in half

                  4 pounds of UNPEELED shrimp (21 to 25)—make sure and use unpeeled, because peeled will be mushy

Bring the water, beer, seasoning, and salt to a fast boil  (high heat)—either in the turkey fryer or in the stock pot.  Add potatoes and onions.  Cover.  Cook for 8 minutes.  Add smoked sausage.  Cover.  Cook for 5 minutes.  Add corn.  Cover.  Cook for 7 minutes.  Add Shrimp.  Cover.  Cook for 4 minutes. 

Drain liquid, and pour contents on a newspaper-covered table.  Sprinkle with Old Bay or Tony’s Creole Seasoning.

Makes 8 servings

Prep time: 15 minutes

Cook time: 30 minutes

For more about Larry and the Josiah Wolfe, Texas Ranger series, visit www.larrydsweazy.com