A camping recipe from theman. I got this recipe from a gent that I had the pleasure of spending a weekend fishing with. It sure didn't take very long for three full-size hungry grown men to demolish a pot full of this all too easy fixin's. Each mouthful gives a tingly hot sensation, not the heat from a single pepper like a jalapeno, but a spicy heat that will leave your gums, tongue and lips burning for more, and you just might need a cool, damp handtowel for your forehead by the end of your third plate. But nobody is counting, right? Enjoy at your own risk, because this entree can be addictive.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:
- 3-5 pounds of red potatoes, quartered
- 6-10 ears of fresh corn on the cob, shucked, cleaned, and broke into halves
- 3-5 pounds of peel and eat shrimp
- 2-3 capfuls of Zatarain's Crab Boil Oil
Preparation:
Heat 6-8 quarts of water in a large pot on campstove or over campfire coals. Add 2-3 capfuls of Zatarain's Crab Boil Oil. Do not substitute the granulated kind, because it is not the same. Then put the oil away. You won't need any more spices. Add quartered potatoes and allow to boil until potatoes are about 1/2 - 2/3rd's done. Reduce heat to a simmer and add corn-on-the-cob (I prefer the bi-color or white sweet corn), and allow to simmer until 1/2 done. Add shrimp (frozen is ok, if you can't get fresh) and allow to simmer for 6 - 8 more minutes. Remove from heat and ladle up with a strainer/sieved style spoon. Serve while hot with bread, butter and something iced and cool to drink.
Servings: a bunch
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