Throw a Southern-Style Shrimp Extravaganza

Last week, the shrimp grounds in the Gulf of Mexico were officially opened for business. The U.S. Environmental Protection Agency, National Oceanic and Atmospheric Administration, and Food and Drug Administration have tested hundreds of samples from all around the Gulf and deemed the grounds to be perfectly safe to eat, in the wake of the huge oil spill there.

"Early Show" Recipes Galore

So what better way to celebrate the amazing seafood of the region than to have a shrimp boil?

On the broadcast Wednesday, "Early Show" contributor Katie Lee prepared some of the best Louisiana seafood for a big, southern-style shrimp extravaganza at home.

RECIPES:

Low-Country Boil


INGREDIENTS:
2 lemons cut in quarters
1 head garlic, cut in half crosswise
2 tablespoons Old Bay or crab boil seasoning
1 onion cut in quarters
1 pound kielbasa sausage links
12 red new potatoes
6 ears corn, cut in half
3 pounds shrimp, with peels

METHOD:
Bring a very large pot of water to a boil. Add lemons, garlic, seasoning, and onions. Add sausage and potatoes. Let cook 20 minutes. Add corn and cook 5 minutes. Add shrimp and cook no more than 2 to 3 minutes, until pink. Drain and serve immediately.

Crab Boil

INGREDIENTS:
2 lemons cut in quarters
1 head garlic, cut in half crosswise
2 tablespoons Old Bay or crab boil seasoning
2 dozen blue crabs

METHOD:
Bring a very large pot of water to a boil. Add lemons, garlic, and seasoning. Add crabs and cover. Let cook 20 minutes, until crabs are red and cooked through.

Serve with sriracha mayo (mix equal parts mayo and sriracha sauce) or clarified butter.
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