Dining Debbie's Way Shrimp Boil

Who doesn't like easy?  I love making a shrimp boil because you can do everything in one pot and it makes a complete meal in a matter of minutes.  We made the shrimp boil on New Years day this year as it was quick and easy to feed 10 of us after a long night on New Years Eve.  We did grill some ribs to add to the plates to make it a surf and turf meal, but the ribs were prepared at an earlier time and just placed on the grill to warm up.  To make this boil, all you need is the following:

1 Zatarain Shrimp Boil Bag
2 bottle of beer (any kind)
8 small red potatoes, quartered
8 small frozen corn cobs
4 lbs of Raw peeled, tail-on shrimp
1/2 c of butter melted
Salt and Pepper to taste

Place the Shrimp boil bag in a 15-qt stock pot filled with about 5 qts of water, add the bottles of beer.  Bring to a nice steady boil, add the potatoes, cover and continue boiling for about 6-8 minutes, add the corn cobs, cover and continue boiling for about 5-6 more minutes, add the shrimp, cover and boil for about 3 mins.  Your shrimp will be a nice orange/pink color indicating they are finished cooking.  Strain the shrimp out into a large bowl. Strain the corn and potatoes, discard the boil bag and place in the same bowl as the shrimp.  You can reserve about 1 cup of the broth for a bread dip (recipe below).  Drizzle the melted butter of the top and sprinkle with salt and pepper to taste  Makes 8 servings.

Suggestion for the reserved 1 cup of seafood boil broth.  Whisk into the broth; 1/4 c of olive oil, 1 t garlic and sprinkle with ground pepper.  Serve along toasted baguettes slices for dipping.