FRANKS SHRIMP RECIPES

Steps:

• First, drop the butter and the Crisco oil into a 6 qt Dutch oven and heat them together over medium high heat (just make sure the mix doesn't burn). Then toss in the onions, green onions, celery, bell peppers and garlic and gently saute/fry them for about 5 min till they soften and release their juices. Now add in the remainder of the seasonings and spices and stir everything into the vegetable oil butter base really well, and cook for another 6 min till all of the flavors "marry". This is also when you salt the sauce to your taste, but I recommend you overseason slightly because the shrimp will absorb a lot of it. At this point, take the sauce off the burner and allow it to cold slightly. Then add in the beer and stir it into the mix till the foam disappears. Now put the pot back onto the fire over high heat. And when it comes back to a boil, drop in the shrimp and stir them thoroughly into the sauce. You want to cook them for about 5 min or possibly till they've all turned pink. Then cover the Dutch oven, remove it from the burner, and set it aside to "cure". But about every 5 min or possibly so, stir the mix so which the shrimp soak up the sauce. This is an important step it's what makes all the shrimp cook proportionately. Then, when you see a slight air space appear along the back of the shrimp (actually, the shell pulls away from the meat)... they're ready to eat! Of course, you can let them soak in the sauce longer, but very few folks I know do! They smell too good! Suggestion: Do not overcook 'em! The shells will set and the shrimp will be hard to peel.

Steps:

• Combine and prepare ingredients.
• Set up a high pressure burner, propane tank, and a 40 quart/10 gallon pot.
• (I have an old Miller Lite Keg,16 gallons, with the top cut out, and an old Ford hub cap to cover the hole, that I use.).
• Add the water to the pot and bring it to a roiling boil.
• When the water is ready, drop in the salt, cayenne pepper, onions, garlic, lemons, Frank's seafood boil.
• Boil together all the seasonings ingredients for about 15 minutes to create a rich seafood-boiling stock.
• Put the potatoes in the pot, let the water come back to a boil, and boil the potatoes for 10 minutes.
• After 10 minutes, put the corn into the pot, let the water come back to a boil, and boil them for 5 minutes.
• This technique is known as "back-timing" and is used to make sure every ingredient in the pot comes out perfectly "at the same time".
• Now it's time to add the shrimp. put them ALL into the pot, stir them around briskly (I have a small boat paddle -perfect for this and you don't burn you self) let the water come back to a boil, and boil them for exactly two minutes. When that happens: Immediately turn off the fire, remove the pot from the hot burner grate, and drop into the pot - evenly over the shrimp (which at this point will all be floating) the bag of ice. You will notice at this point that all the shrimp will immediately sink to the bottom of the pot! This is when they start picking up the seasoning (that doesn't happen while they are boiling).
• Now let the shrimp "soak" in the spicy water for at least 12 minutes. After that time, you can begin sampling them, like every 5 minutes or so afterwards, until they "spitefully" and perfectly suit "your" taste.
• All that's left to do is to spread newspaper out on the table, remove all the shrimp from the pot, drain them thoroughly, then place them on the newspaper right down the center of the table, along with the cocktail and remoulade sauces.(see my red sauce for boiled shrimp- knock your sox off - but you can still eat the shrimp).
• Mangia! Welcome to summertime in the backyard!
• This recipe can be doubled while still maintaining both the flavor and seasoning intensity. You can use a natural gas hookup to boil seafood in your back yard, but propane creates a hotter flame and brings the water to a boil much faster.
• Whenever you buy a new propane tank assembly specific for boiling, make sure you get one with a "high pressure regulator." the low pressure kind won't give you the intensity of heat you need to boil volumes of water.