Shrimp On The Balcony

Spicy peel and eat shrimp is “GREAT” finger food for out on the balcony or patio, especially in the cool fall months of October and November. If you’ve got a mild day, try cooking up a batch of these tasty morsels. Fresh out of the pot, take them out onto your garden balcony and dig in. With a bit of chill in the air, the spice will warm you right up. This is definitely a recipe that will light up your taste buds, so adjust the spice to what works best for you.

Ingredients:

2 pounds raw shell on shrimp (31-40 count)
2 to 4 FL oz Zatarain's liquid concentrated Shrimp & Crab Boil
1 tbsp Crushed Red Pepper
2 tsp Basil
2 tsp salt

1 tbsp fine chopped garlic
1 medium size onion diced
2 tsp Chesapeake Bay Style Seafood Seasoning (McCormick)
1/2 cup white vinegar
12 cups water



Instructions:

• Preheat water and vinegar to a boil. 
• Then add all seasoning except the liquid concentrated Shrimp & Crab Boil.
• Let water and seasoning boil for 10 to 15 minutes. 
• Then add liquid concentrated Shrimp & Crab Boil and stir.
• Cover and return to the boiling point for two minutes. 
• Add thawed shrimp, simmer for one minute then turn off heat and let stand for 15 minutes.
• Remove shrimp, serve hot, grab a beer and head out to the balcony or patio.

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