>This week’s Foodie is Joell, Karin’s sister who lives in Owasso, Oklahoma.  The whole Jennings-Kasbohm clan visited Joell for Easter and she shared her Shrimp Boil with us for Easter Dinner.  Her recipe involves a bit of prep but makes up for it with nearly zero cleanup, especially since you eat with your hands!

To feed 7-9 hungry people, here are the ingredients:

1 bag of Zatarain’s Crab Boil Seasoning
4-6 large cloves of garlic
3lbs Shrimp
2lbs small gold or red potatoes
2lbs small onions (quarter sized)
3 zucchini
3 ears of corn

Joell starts by filling a very large pot (4-5 gallon) pot with water and adds a packet of Zatrain’s Crab Boil seasonings and several whole cloves of garlic.  While this is heating to a boil, prep your ingredients:  Cut the Zucchini and Corn into 1 1/2 to 2″ chunks and peel the small onions.  Wash the potatoes (quarter larger ones) and put the shrimp into a pot of water to thaw.

When the water reaches a boil, add the vegetables and cook for 3 minutes.  Then add the shrimp and cook for one minute and remove from heat.  Allow to rest for 15 minutes.

Drain and pour the hot Shrimp Boil onto a table covered with either butcher block paper, a plastic tablecloth (wipe clean first!), or as we did this time, pieces of aluminum foil.

Serve with melted butter, rolls and lots and lots of napkins.  Commence eating with your hands!

Clean-up is simple:  Roll up the paper or foil and discard.

We hope you enjoyed this week’s Friday Foodie, Oklahoma style!

Update: 6/29/2012:  I used the side burner on our grill to do a family sized version.  Our side burner is pathetically underpowered, so I created a wind screen to keep the heat in.  It worked perfect (and kept the heat outside where it belongs!).  Photo below:

Grill Side-Burner Windscreen