Monday, April 7, 2008

Beaufort Stew

My Mama's recipe
Shrimp (heads cut off, shells on, raw/gray) 1/4 lb per person
Small red potatoes (2 per person)
White corn on the cob (1 per person)
Hillshire Farm Smoke Sausage
Touch of vinegar (to make the shrimp peel easier)

1. Fill pot 1/2 way. Add small amount of salt, pepper, and garlic powder.
2. Add potatoes in cold water. Once it boils, set timer for 20 minutes.
3. Sausage in for 10 minutes.
4. Corn (broken in half) 5 minutes
5. Shrimp in. When pink, drain. Less than 2 minutes, it doesn't need to boil again.

Cocktail Sauce

Little Worcestershire and lemon juice if you have them on hand.
Mix in Rankin dishes for each guest.

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