A quick note about the recipe’s name.There are some things about which one must be careful. Beaufort : Beaufort. Greenville : Greenville.
If you’re not careful, you may wind up in Greenville eating Beaufort shrimp when you intended to be in Greenville eating Beaufort shrimp.
I don’t know who this McCormick guy in the recipe is. They use Zataran’s in NC and in MS. Green beans substituted for corn. Proportions changed. Consider the recipe a guide. Serve with a green vegetable salad and garlic toast.
Make an impression– use your turkey cooker & do it outside!
BEAUFORT (SC) SHRIMP DINNER
Serves 12, but “recipe may be cut. Use ½ – ¾ lbs shrimp per person for smaller crowd
3 quarts water
10 lbs headed medium shrimp
2 lbs cooked smoked sausage, cut into 1 ½ -2 inch chunks
10 ears corn, shucked, silks removed, cut into 1 ½ -2 inch chunks
1 box McCormick’s seafood seasoning
2 12 oz bottles beer
Salt to taste (up to 2 C)
4 lemons, washed and sliced thick
Melted butter, seafood sauce, for serving
Use a 32 quart pot or a size suitable for your crowd. Bring water to a boil in covered pot, add salt to taste, seafood seasoning, lemons, and beer, and continue boiling, covered. Add corn to pot, return to boiling, cover, and cook 5 minutes. Add sausage, bring to boiling again, cover, and cook 5 minutes longer. Add shrimp, return to boiling, cover, and cook 3-5 minutes longer, or until shrimp is pink or barely separated from the shell at head end. (Taste and check shrimp so you don’t overcook it.) When ready to eat, spread a picnic table with newspapers. Add containers of melted butter and seafood sauce, drain water from pot, and pour remaining contents in center of table.