A low country shrimp boil is a southern one pot meal.  All of us Southern girls use this as a tasty, casual meal that we serve on newspapers and eat with our hands.  Be prepared to teach your guests how to peel their own shrimp.

Servings: 6
5 lbs. medium shrimp, shell on
1 lb. andouille sausage
8 to 10 small Yukon Gold potatoes
6 ears of fresh corn broken in half
3 lemons quartered
3 onions quartered
2 sticks of salted butter
6 cloves garlic, sliced
1 tbsp. crushed red pepper
1 tbsp. salt

Fill a large pot with water, salt, red pepper, and 4 cloves of garlic. Bring the water to a boil and add the potatoes. While the potatoes are cooking melt the butter in a small sauce pan with 2 of the garlic cloves, sliced. Cook the potatoes for 10 minutes, and then add the onions, lemons, sausage, and corn. Cook for 10 additional minutes and add the shrimp. When the shrimp float to the top curled, usually about 3 minutes, strain the water from the pot. Spread newspaper on your table, set the pot in the middle and provide everyone with plenty of paper towels. Provide each guest a small bowl of garlic butter for dipping their shrimp, potatoes and corn. Have everyone dig in with peeling their own shrimp and leaving the peels on the newspaper. You may choose to provide paper plates and a fork. But it is not necessary. Slices of a baguette go well with this meal. Enjoy!