World Famous Wilmington Sec. ISA Shrimp Boil Recipe

(adapted from "John Armand's Louisiana ShrimpBoil recipe)

10 person recipe..................................................................................Used at ISA event

  • Appr.3 gallons of water (1/2 of container)............................10 gal. in 20 gal. container
  • 2 - 1 lb. 10 oz. boxes of salt ................................................4 boxes of salt
  • 1 - 2.62 oz. box of red pepper.............................................2-3 boxes of pepper
  • 1 - box of shrimp/crab spice pack per 5 lb shrimp................3 packs
  • 4-6 medium sized lemons....................................................10-15 lemons
  • 4-6 medium sized onions.....................................................10-15 onoins
  • 2-3 lbs hot dogs..................................................................5-8 lbs. hot dogs
  • 3-4 cloves of galic (in pieces)...............................................8-12 cloves
  • 1+ red potatoes per person ( 3- 5lbs ?)...............................75 potatoes
  • 1+ ears of corn per person..................................................25 ears
  • 5-10 lbs. shrimp .................................................................20 lbs.
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    Cooking directions

  • Heat water to a boil in a large cauldron, kettle, or pot.
  • Get a cold one to keep you company.
  • Add salt to water and taste.
  • When the brine gags you,(60,000 micromhos/cm), that is is enough salt.(You think its been ruined, but you haven't ....yet).
  • Add the crab boil spice pack (leave spice in sack).
  • Add red pepper to taste (don't throw in the bottle).
  • Add cloves of garlic.
  • Roll lemons to soften, cut in half, squeeze juice into pot and then drop halves in.
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  • With water now boiling vigorously, cut onions in half (peeling not necessary), and drop into pot.
  • Add potatoes (whole or half depending on size). Don't wash or peel, takes away from the flavor.
  • Simmer for 10-12 minutes. Time for another cold one.
  • Split hot dogs slightly, to allow the juices in and add to the mixture.
  • Drop in the corn and bring water back to strong boil.
  • Stir occasionally.
  • Add shrimp and boil til done....Usually the shrimp will be done in 5 minutes of boiling depending on size. Watch shrimp closely because overcooked shrimp is hard to peel and is tuff. The shrimp is done when the shell starts separating from the meat along the curve of the back (the sides will be red-orange and you will see a clear area between the meat and the shell).
  • Drain water (Careful, Its HOT and brine water will kill grass), and pour mixture on a table lined with several layers of newspaper. Be careful not to use editorial pages as it may rub off and ruin the food. Get another cold one and enjoy.
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    Use this recipe at your own risk and take appropriate safety precautions.

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