Ingredients:
In New Orleans, crawfish is the boil of choice, but shrimp is another great choice available outside the Gulf Coast. Some of the fun of seafood boils is personalizing your meal by adding your favorite accompaniments such as artichokes, mushrooms, sausage or even broccoli. Prep time: 30 minutes Cooking time: 15 minutes Makes 6-8 servings 5 pounds shrimp 4 cups of water 1 package Zatarain’s Pro-Boil 1 package Zatarain’s Liquid Crab Boil 8 ounces pearl onions, peeled 1/2 bunch celery, chopped Additional meats/vegetables of choice 1 lemon, sliced

Instructions:
Mix 4 cups water and 7 ounces Pro-Boil in an 8-quart pot. Bring to boil on high heat. Stir in 1 ounce of Crab Boil, shrimp, celery and onions. Cook shrimp for approximately 4 minutes or until a liquid forms between the shell and meat, and they are easy to peel. Remove pot from heat, adding in ice and 2 ounces more of Pro-Boil. Soak for 10-20 minutes, more or less depending on desired heat level. Drain contents and toss with lemon slices before serving. All materials courtesy of Family Features. For more New Orleans-style recipes, visit www.zatarains.com