We called the family and invited them all over for a good old fashioned shrimp boil. This is one of Rachel's, and Hannah's, favorites so it seemed fitting. This was a day to celebrate!
Rachel wore her Cook Children's Hospital jersey (thank you Grandpa!):
The house was decorated, cleaned up, we showered, got ready for company, and then began boiling the water for a shrimp boil. The black pot on the left belonged to my grandmother who use to can in it. I am so thankful to have it and I think about her every time that I use it.
I've posted the recipe for my "Low Country Shrimp Boil" but just in case you have forgotten it, here you go.
10-12 whole small red potatoes4-6 small ears of corn (I use the frozen ones)
1 pound of cleaned, de-veined shrimp w/ tails
2 links Cajun smoked sausage cut diagonally
2 T Old Bay Seasoning (I use a lot more!)
Boil 8 quarts of water, with salt and Old Bay Seasoning. After your water is boiling:
Add potatoes and cook for 10-12 min.
Add sausage and corn on the cobb and cook for 7 minutes.
Now add shrimp and boil another 3-5 minutes (just until pink).
Drain and pour contents onto your newspaper lined table(now that is an easy table scape....newspaper that's it!). Sprinkle w/ salt and serve w/ butter, Old Bay Seasoning, cocktail sauce and lemon wedges.
Since we were having 12 over for our shrimp boil, I used 2 different kinds of sausage: andouli (cajun~spicy) and regular smoked sausage that is a bit more mild. I had about 12 links cut up in this bowl:
I like to use Green Giant's Nibblers~they are sweeter than others:
We finished the meal with the Cheesecake Factory's Red Velvet Cheesecake and Starbucks coffee. It was a day to reflect and treasure. Thank you, Father for your glorious gift! To You be all of the glory!