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Ok fellas. Its been about 10 years since I have done this. Give me some insight. I am looking to feed around 20 people at my house for the first Bama game this Sat.

How many lbs of shrimp (royal reds), potatos, corn cobs do I need? I am going to use some deer brats as well. Zatarans shrimp boil (how much) and Tony Cachere's.........How long to let boil and what temp?

Need some help and do appreciate it.

Id say 2 or 3 pounds a person and it tells you how much to use per pound of shrimp. I normally put more then it says though.

boiled white and brown shrimp but never royal reds. thought you steamed royals?

the tree wrote:boiled white and brown shrimp but never royal reds. thought you steamed royals?

+100 Royal Reds cook in half the time...I'd steam or sauté them.

I boiled some back in July... 20lbs on vacation for the whole family. Use the zararans in the packs and follow dosing directions. Boils your taters and corn first. Get water rolling good dump shrimp in bring back to a boil and boil for 3 minutes. Start timing as soon as you know you have a boil going. Pull em out and get on ice quick mix the ice all in them to get them cooled down. I used another big boiling basket to do this. This is what I did... May not be text book correct but it worked for me. Tastes great, perfect seasoning, and they peeled out super easy.

put some butter in the water to help with the peeling also...if its women, children, and men ide figure 1lb per person but if its all guys and beer drinking will be involved i think 2-2.5 lbs is about right

southernvaughan wrote:I boiled some back in July... 20lbs on vacation for the whole family. Use the zararans in the packs and follow dosing directions. Boils your taters and corn first. Get water rolling good dump shrimp in bring back to a boil and boil for 3 minutes. Start timing as soon as you know you have a boil going. Pull em out and get on ice quick mix the ice all in them to get them cooled down. I used another big boiling basket to do this. This is what I did... May not be text book correct but it worked for me. Tastes great, perfect seasoning, and they peeled out super easy.

I'm with him until he gets to the whole "ice" part. Yankees eat cold boiled shrimp

Just kill the heat after 3 minutes and let them soak a while. The longer they soak the hotter they will be.

Also I like to use the powdered boil and jazz it up with a little lemon juice (or cut up lemons) and some tony's.

This is for every 5lbs of shrimp
1 quart vinegar
2 cans beer
1/2 cup salt
1/4 cup black pepper
1/8 cup crushed red pepper
Bring mix to a boil let boil 5 min. Add shrimp bring back to boil & cook another min. Serve hot with lemon butter. You will never eat them any other way once you try this.

with regards to amount, i usually consider how many shrimp im willing to peel. shrimp are sold by quantity per pound. 16 count are jumbo and there are 16 to the pound. ill peel 2 pounds of 16 count, but only one pound of 30 count, ) is the juice worth the squeeze). if your shrimp are small, get fewer pounds believing your guest will peel a few and focus on potatoes, sausage. as a bama fan your responsable for putting togather a shrimp boil worthy of The Tide, what size royal reds you getting.

The largest I can! Trying to see what I can get my hands on locally in Columbus.

North AL HRC this past Satiddy. Get the fixin instructions from claimsadj.

I like boiled shrimp with lots of seasoning. use 3 times what the directions cause for. also I found that powdered seasoning work better than the liquid types.