This latest party was Southern themed and so fun to host! With my boyfriends birthday last week and several southern friends in town, I thought it only natural to throw a Shrimp and Crab boil. These types of parties are actually so simple for bigger groups because of the way you cook it all in one big pot! To help reduce the mess at the end, I just taped large garbage bags onto the table and then covered it with brown paper. Adding in a beautiful arrangement to spruce up the boring rustic look of the brown paper was the perfect added touch. I let my artichokes blossom, and they actually created the most beautiful flower, I could not help but make that the star of the table! Check out the pics and recipe from this simple and rustic party, yet still having an elegant touch. I also served it with a beautiful watermelon, feta and lime salad and three perfectly seasoned New York steaks. Stay tuned for all the recipes!
Shrimp and Crab Boil:
Divide the water, beer, lemon, and garlic into 2 to 3 different 12-14- quart stockpots(the bigger they are the less you will need). If you need more water then add more(but may need to increase the ingredients a bit). The ingredients don’t need to be exact, as this is just a seasoning for the seafood, but you do want to taste to make sure there is enough salt. Bring this all to a boil, then add in the Old Bay and Tony Chachere, salt, potatoes, and onions. Cook this over high heat for at least 8-10 mins.
Add the smoked andouille sausage, cook for at least 5 mins.
Add corn to pot, boil for 7 mins. Try and pierce the potatoes all the way through with a fork. If done, then add in the shrimp and cook for about 3 mins. You can just cut off the water at this point.
Take the ingredients out and either pour into a large bowl or directly on the table. At this point throw the butter on top and season with more Old Bay, Tony Chachere and salt…then toss. You will need to reserve at least 2 of the broth in the pots to separately boil the crabs. Throw the crabs on top of the Shrimp boil and serve with French bread! Serves up to 20.
Watermelon and Feta Salad:
Toss all ingredients in a large salad bowl and place in refrigerator until ready to serve.