Ingredients
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2 pound fresh or frozen large shrimp in shells
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¼ cup butter, melted
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¼ cup snipped fresh herbs (such as thyme, oregano, and/or basil) (optional)
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1 16 ounce package frozen small whole onions
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2 pound cooked smoked sausage links, cut into 1 1/2-inch chunks
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5 ears of corn, husks and silks removed and cut into chunks
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2 gallon water
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¼ cup Old Bay seasoning or crab and shrimp boil seasoning
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2 - 3 teaspoon cayenne pepper
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2 pound tiny new potatoes
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Cocktail sauce (optional)
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Bottled hot pepper sauce (optional)
Directions
The day before:
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Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). Rinse shrimp; pat dry with paper towels. Place in a resealable plastic bag; seal bag and chill overnight. In a storage container combine melted butter and, if desired, herbs; cover and chill overnight. Allow frozen onions to thaw in the refrigerator overnight.
Tailgate day:
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Tote shrimp, butter mixture, onions, sausage, and corn in an insulated cooler with ice packs.
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At the tailgating site, in a turkey fryer with a removable basket combine the water, Old Bay seasoning, and cayenne pepper. Cover and bring to boiling. Meanwhile, cut potatoes in half. Once water is boiling, add potatoes, onions, sausage, and corn to basket and lower into boiling water. Return to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until potatoes and corn are tender. Add shrimp. Cook, covered, for 2 to 3 minutes more or until shrimp are opaque.
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Lift basket from fryer and allow mixture to drain. Transfer shrimp mixture to an extra-large bowl or a disposable foil roasting pan. Pour butter mixture over shrimp mixture; toss gently to coat. If desired, serve with cocktail sauce and hot pepper sauce. Provide moist towelettes when serving.
Must-have equipment:
Insulated cooler with ice packsTurkey fryer with a removable basketCutting board and sharp knifeExtra-large bowl or disposable foil roasting panMoist towelettes
Nutrition Facts (per serving)
| 534 | Calories |
| 32g | Fat |
| 27g | Carbs |
| 33g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 534 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 12g | 60% |
| Cholesterol 205mg | 68% |
| Sodium 1133mg | 49% |
| Total Carbohydrate 27g | 10% |
| Total Sugars 5g | |
| Protein 33g | 66% |
| Vitamin C 12.4mg | 14% |
| Calcium 70.7mg | 5% |
| Iron 3.6mg | 20% |
| Potassium 1143mg | 24% |
| Folate, total 40.3mcg | |
| Vitamin B-12 1.7mcg | |
| Vitamin B-6 0.5mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.