2/3 pounds H-E-B Wild New Harvest Gulf Shrimp
4 ears corn-on-the-cob
2 pounds red potatoes, cut in half
2 sweet onions, peeled
1 box shrimp & crab boil or seasoning mix
1 tablespoon salt
Bring 3 quarts water to a boil in an 8-quart pot.
Meanwhile, remove husks and silk from corn. Break ears in half. Cut po
tatoes in half. Peel onions and leave whole.
Add seasoning, beer and salt to boiling water. Return to boiling; add
potatoes and onions. Boil 20 to 30 minutes over medium heat until tend
er. Remove potatoes and onions from pot with a slotted spoon and set a
side. Cut into quarters before serving.
Bring water back to a boil. Add shrimp and corn. Cook 2 to 3 minutes,
until shrimp turn from clear to opaque (white) and form the letter "C"
. Corn should be crisp-tender.
Serve shrimp in the shell (peel´em-as-you-eat´em!) with co
rn, potatoes and onions