Boiled Shrimp

Ingredients

6 quarts cold water
2 lemons, halved
2 large onions, unpeeled and halved
1 head of garlic, sliced in half crosswise
1 4-ounce bottle Zatarain's Concentrated Shrimp & Crab Boil seasoning
1 3-ounce bag Zatarain's Crawfish, Shrimp & Crab Boil seasoning
4 bay leaves
1 26-ounce container salt
1/4 cup black pepper
1/4 cup cayenne pepper
3-4 pounds fresh medium or large Louisiana shrimp, head-on and unpeeled
4 cups ice
1 pound new potatoes (small red potatoes)
4 ears fresh corn, shucked and cut in half
1 pound smoked pork sausage, sliced

Instructions

Fill a large pot with the water leaving plenty of room for the seasonings and shrimp (a 10-quart pot is perfect); bring to a boil. Turn range hood on high (the air's about to get spicy). Squeeze the lemon juice into the water and add lemon halves, onions, garlic, shrimp & crab boil seasonings, bay leaves, salt and peppers; boil for 10 minutes to allow flavors to develop. Add shrimp. The water will stop boiling at this point, which brings us to the tricky part. If you were boiling the seafood outside over a high pressure burner, I would instruct you to bring the water back to a boil (which happens quickly) and cook the shrimp for 1-2 minutes (large shrimp may take a little longer). However, on the stovetop, quite often the shrimp are done before the water returns to a boil. To avoid overcooking them, keep the heat on high and stir the shrimp frequently. The shrimp are done when they turn pink and the meat begins to pull away from the shell (this is most obvious where the tail meets the head). When they reach this point, turn off the heat. Add the ice to stop the cooking process and help submerge the shrimp in the liquid to absorb the seasoning. Using the back of a large spoon, push down any shrimp that float to the top. Let the shrimp soak uncovered for 10 to 45 minutes, depending on how spicy you want them. Sample a shrimp every 5 minutes during the soaking period until they suit your taste. Using a slotted spoon or small mesh colander with a handle, transfer the shrimp to a large platter. Return seasoned water to a boil. Add potatoes and cook for 10 minutes. Add corn, sausage and mushrooms and continue cooking until potatoes are fork-tender, about 10 minutes more. Drain vegetables and sausage and serve hot with shrimp. Makes 6-8 servings.