It's just layering flavors....
In my Grandma Rizzardi's humongous stock pot: (-thank you g'ma...miss you!)
1/3 of the pot with hot water.
1/2 stick butter
1/2 cup J.O. seafood boil seasoning
1/3 cup salt
3 halved lemons
10 smashed garlic cloves
1 quartered large white onion
2 halved jalapeños
Bring to a "low boil"
Add 5 lbs of red potatoes (similar in size)
Cook for 12 minutes
Add 7 ears of yellow sweet corn (cut in half)
Cook for 12 minutes
Add 4 lbs thawed/raw shrimp. Leave the shells on....make 'em work for it😉🍴
Cook 4 more minutes
*I cooked the scallops separately but with the same stock due to allergies.
Traditionally, you'd spread out newspaper onto a picnic table and pour the strained contents onto the paper ...then, dig in.
In keeping with that, I lined a platter with a few pages....but seriously...ick!!
Add a few lemon wedges for garnish and scallions...dust with Low-Boil Seasoning and enjoy!
Servings ~10
Time- prep/cleaning 30 min
-cooking 55 min
Happy Cooking!!!
Xo j
💚
They were quibbling over who was getting to hold the platter...🙈😂🎬🍤🌽🍠🍋