1950s Better Homes And Gardens Shrimp Boil Carrie Sheridan Recipes

1950S BETTER HOMES AND GARDENS SHRIMP BOIL CARRIE SHERIDAN

Steps:

• Add spices to water in a large pot, 6 quarts or so.
• Bring to boil.
• Add shrimp and bring BACK to boil.
• Simmer 5-8 minutes, until shrimp have turned pink and are floating on the surface of the water.
• Drain in colander.
• Let cool (chill in refrigerator - or quickly in freezer, if desired).
• Serve with Heinz Cocktail Sauce that has been chilled OR serve with melted butter that has some garlic crushed into it.
• I usually make At Least 1/2 lb per person because people LOVE to make pigs of themselves [and if the shrimp is on special, this isn't THAT extravagant].

SHRIMP BOIL MACARONI SALAD RECIPE - (4.4/5)

Steps:

• 1. Cook macaroni according to package directions. Drain and rinse well under cold water; set aside. 2. Peel and devein shrimp, reserving the shells. In the center of a 15x15-inch square of double-thickness cheesecloth, combine shrimp shells, bay leaf, and 2 sprigs fresh thyme. Bring up cheesecloth sides; tie with clean kitchen string. In a t-qt. Dutch oven combine broth, onion, 2 Tbsp. lemon juice, 2 tsp. Old Bay seasoning, and cheesecloth bag. Bring to a simmer. 3. Add shrimp to Dutch oven. Simmer 1 minute or until shrimp is opaque; remove with slotted spoon. Add corn to Dutch oven. Simmer, covered, for 10 minutes, rearranging corn once. Remove corn and set aside to cool. Add potatoes and sausage to Dutch oven. Simmer, covered, about 8 minutes or until potatoes are tender. Drain, reserving 1/2 cup cooking liquid. Discard spice bag. When corn is cool enough to handle, cut kernels from cobs. 4. For dressing, in a blender combine reserved 1/2 cup cooking liquid, 1 teaspoon Old Bay seasoning, lemon peel, and 1/4 cup lemon juice. With blender running, slowly add oil. 5. In a large bowl combine macaroni, corn kernels, shrimp, potatoes, and sausage. Add dressing and 1 Tablespoon thyme; toss gently to combine. Serve at once or cover and chill up to 24 hours. Sprinkle with additional fresh thyme and Old Bay seasoning, and serve with lemon wedges.