BACKYARD SHRIMP FEST
1/2 C. Old Bay seasoning
2 T. salt
4 qt. water
1 (12 oz.) can beer, optional
8 medium red potatoes, cut in quarters
2 large sweet onions, cut in wedges
2 lb. lean smoked sausage, cut in 2-inch lengths
8 ears fresh corn, cut in half
4 lb. large shrimp in shells
In an 8-quart pot, bring seasoning, salt, water and beer to a boil.
Add potatoes and onions; cook over high heat for 8 minutes.
Add smoked sausage to potatoes and onions; continue to cook on
high for 5 minutes. Add corn to pot; continue to boil for 7 minutes.
Add shrimp in shells; cook for 4 minutes.
Drain cooking liquid. Pour contents of pot into several large bowls,
shallow pails or mound on a paper-covered picnic table. Sprinkle
with additional seasoning if desired.
Makes 8 large servings