Ozello Shrimper | Recreational Shrimping Equipment and Information

Source: http://www.oldbay.com/OLD_BAY_news_article3.php

Ingredients

• 4 quarts water (16 cups)
• 1/2 cup OLD BAY Seasoning
• 4 cloves garlic
• 2 chicken bouillon cubes
• 1 teaspoon finely chopped habanero chile pepper (1/2 chile pepper)
• 2 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
• 2 large chayote squash, peeled and cut into 1 1/2 inch chunks
• 3 ears fresh corn, shucked and cut into 2-inch pieces
• 2 large Spanish onions, peeled and sliced
• 4 ribs celery, sliced diagonally
• 2 pounds unpeeled jumbo shrimp (21 to 25 count)
• 1 medium red bell pepper, sliced
• 1 lemon, sliced

Preparation

1. 1. Bring water, OLD BAY Seasoning, garlic, bouillon cubes and chile to boil in 12-quart stockpot on medium-high heat. Boil 10 minutes.
2. Stir in sweet potatoes, chayote, corn, onions and celery. Return to boil. Boil 10 minutes. Add shrimp and bell pepper. Cook 3 to 5 minutes or just until shrimp turn pink, stirring occasionally.
3. Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Garnish with lemon slices.

Yield