Add-a-recipe Cookbook Forum SHRIMP & SAUSAGE BOIL

(Bring an easy-to-share platter of this Low-Country favorite to the table and everyone will be impressed.  Let your guests nibble on Eggplant Relish and salad as the boil cooks.  Toss in the lemon halves @ the last to squeeze over the shrimp.)

Prep:  1 hr.  Cook:  30 min.

1-3 oz. bag shrimp or crab boil

3 tbsp. Old Bay Seasoning

2-1/4 to 3 lbs. sm. new potatoes

4 or 5 ears corn, husked & cut in 1-1/2 to 3" pcs.

1-2 lb. spicy smoked link sausage (kielbasa or andouille), diagonally sliced in 1" pcs.

3-4 lbs. med. to lg. unpeeled shrimp (preferably heads on)

3-4 lemons, halved

Snipped fresh Italian (flat-leaf) parsley Garlic Mayonnaise & Cocktail Sauce

1.  In a 12- to 16-qt. pot bring 2 gal. water to boiling.  Add shrimp or crab boil and Old Bay Seasoning; reduce heat.  Simmer, uncovered, 10 min.  Add potatoes, a few @ a time, allowing water to continue simmering.  Simmer 7-10 min., til nearly tender.  Add corn; simmer, uncovered, 5 min.  Add sausage & shrimmp.  Simmer 3-5 min., til shrimp are opaque (do not overcook shrimp) & sausage is heated thru; drain.

2.  Transfer to lg. platter.  Add lemon halves & sprinkle parsley.  Serve hot or w/i 1 hr. of cooking.  Pass Garlic Mayonnaise & Cocktail Sauce.

Serves 6-8.

Ea. serving:  678 cal.; 34 g. fat (11 g. sat.); 339 mg. chol.; 1,356 mg. sodium; 41 g. carbs.; 5 g. fiber; 53 g. pro.  Daily Values:  12% vit. A; 97% vit. C; 14% calcium; 36% iron.

(You'll love a classic mayonnaise that uses 2 fresh egg yolks in this recipe; opt for the pasteurized product in this version.)

Start to finish:  15 min.

2 tbsp. refrigerated or frozen egg product, thawed

1 tbsp. cider or white wine vinegar

1 tbsp. fresh lemon juice

1 tsp. kosher salt or 3/4 tsp. salt

1 tsp. ground mustard

1-1/2 c. peanut oil

1 tsp. garlic (about 2 cloves)

1 tbsp. boiling water

1.  In med. glass bowl combine egg product, vinegar, lemon juice, salt & mustard; whisk til smooth.  Whisk in 1 tbsp. oil a few drops @ a time.  Gradually add remaining oil in a thin steady stream, whisking constantly til mixture is thickened, about 7 min.

2.  On cutting board finely chop garlic.  Sprinkle w/ pinch salt & rub w/ side of knife to form paste.  Transfer paste to sm. glass bowl.  Add boiling water; let stand 2 min.  Stir into mayonnaise.  Refrigerate, covered, up to 3 days.

Makes about 1-3/4 c.

Blender method:  In blender combine egg product, vinegar, lemon juice, salt,  & mustard.  Cover & blend 5 sec.  W/ blender on low, add 1 c. peanut oil in thin steady stream thru opening in led, stopping blender to scrape down sides w/ rubber spatula.  Gradually blend in enough hot water to thin to a sauce-like consistency.  Prepare garlic as above; stir in mayonnaise.

Ea. 1 tbsp. serving:  104 cal.; 12 g. fat (2 g. sat.); 0 mg. chol.; 75 mg. sodium; 0 g. carbs.; 0 g. fiber; 0 g. pro.  Daily Values:  1% vit. C.