Chef Frank is a master of New Orleans cooking. He got his start next to the great Paul Prudhomme. A night at his restaurant will be the high point of you dining out year.
1 gallon Cold Water
1 cup unsalted Crab Boil Powder
3/4 cup Salt
1/2 teaspoon ground Cayenne Pepper
4 Lemons, halved and squeezed
1 Orange, halved and squeezed
2 jumbo Yellow Onions, quartered
6 ribs of Celery, coarsely chopped
2 heads Garlic, halved crosswise
5 pounds Louisiana Shrimp, heads on, in shell
In a large pot, add all ingredients except shrimp and bring to a boil. Add shrimp, cover, and return the mixture to a boil. Cook for 1 to 2 minutes, depending on the size of the shrimp. Turn off heat. Let shrimp soak for 30 minutes. Strain and let cool at room temperature.
Good Cooking, Good Eating and Good Living!!!