Recipe: Beaufort (SC) Shrimp Dinner

There are some things about one must be careful. Beaufort : Beaufort. Greenville : Greenville.

If you're not careful, you may wind up in Greenville when you intended to be in Greenville.

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I don't know who this McCormick guys is. They use Zataran's in NC and in MS. Green beans substituted for corn. Proportions changed. Consider the recipe a guide. 

Use your turkey cooker & do it outside!
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“Warning! Don’t eat your fingers! Serve with green vegetable salad and garlic toast.”

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 (preferably homemade—see recipes in Meats section)

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 (preferably homemade—see recipes in Basic section), 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.