2 lbs. of red potatoes
1 1/2 lbs. of large shrimp
3 ears of corn, shucked and halved
1 medium onion, halved
3-4 cloves of garlic, smashed
1 lemon, halved
- Clean and scrub the small red potatoes. Bring 5 quarts of water to a boil with both halves of medium onion, a lemon halfed and juiced, cloves of garlic and seafood boil season package.
- Add potatoes to the pot. Reduce heat and simmer about 20 minutes until almost done. Add corn and continue cooking for 5-7 more minutes.
- Remove from heat. Add shrimp, making sure they are submurged and cover to continue cooking for 2-3 minutes.
- Drain the liquid. Serve on a large platter. Melted butter and some cayanne pepper are extras that always accompany this meal. Perfect Mother's Day meal!