Makes 6 servings
1 quart water
1/2 tablespoon bottled hot pepper sauce
1-1/2 teaspoons Worcestershire sauce
1/4 cup coarsely chopped celery
1/4 cup coarsely chopped carrot
1/4 cup coarsely chopped onion
1/2 teaspoon finely chopped garlic
5 teaspoons liquid crab boil
1 1/2 teaspoons black peppercorns
1 juice of freshly squeezed lemon
1-1/2 teaspoons Creole seafood seasoning
1-1/2 teaspoons cayenne pepper
2 bay leaves
1 tablespoon salt
3 pounds red creamer potatoes
3 ears corn, cut in half
1-1/2 pounds (26-30 or 31-40) count Texas shrimp
Combine water, hot sauce, Worcestershire, celery, carrot, onion, garlic, crab boil, peppercorns, lemon juice, seafood seasoning, cayenne pepper, bay leaves and salt in a large saucepan. Bring mixture to a boil, add potatoes and corn, reduce heat and simmer 5 minutes. Don’t let liquid reduce too much. Add shrimp and simmer 1 to 2 minutes, until done. Drain and serve hot.
Recipe by Chef Randy Evans – Brennan’s of Houston, 3300 Smith St., Houston, Texas