Shrimp Boil Carolina Style: Recipe

Fresh corn in the stores before grilling season...what to do? A Carolina Low Country shrimp boil using a bag of "shrimp boil" herbs and spices is just about the easiest possible way to make a hot tasty meal. I like my shrimp boil dotted with the mustard seeds and herbs, but if you don't, leave the purchased "crab boil" seasoning in the little net bag it comes in.

Carolina Style Shrimp Boil (serves 4)

-3 ears of fresh corn, cleaned and cut into 3 pieces each (frozen corn on the cob will work)
-1 pound raw shrimp in the shell (thawed if frozen)
-1 pound smoked sausage, cut in 2-inch segments
-1 packet of "Crab Boil" seasoning, such as McCormick's or Penzeys

Slit the "Crab Boil" seasoning bag and pour contents into a pot with a 3 quarts of water. Heat the water and boil for 20 minutes until it is fragrant. Over medium heat, put the corn and sausage in the pot to boil for 20 minutes. Five minutes before you want to serve, put the shrimp in the pot. Set a timer (if you cook the shrimp too long, they will get mealy) for 5 minutes. When time is up, use a slotted spoon to dish up the ingredients into bowls. Serve with hot sauce.