In only 20 minutes, you can turn out a hot pot of Boiled Shrimp with Tangy Cocktail Sauce onto a newspaper-lined picnic table, and everyone will gather together and dig into the shared pile of goodies. Check out just how easy it is to make:
To complete the menu, serve with ice-cold beer, a big pitcher of iced tea, a roll of paper towels, and any combo of these complementary sides:
Often, corn on the cob gets boiled with the shrimp, but we like the upgrade of Grilled and Dilled Corn on the Cob—an elevated, herby take on Mexican elote.
Step up the potato game with Baby Potatoes with Arugula Pesto. You can make them ahead and serve cold—offering a cooling break from the spicy cocktail sauce.
Bring in the three Cs: color, crunch, and creaminess. Mardi Gras Slaw has them all, and a ton of flavor to boot.
Make a double batch of Watermelon-Cucumber Salad, and serve it nice and cold. Juicy, sweet, herby, and fresh!
In place of hush puppies, serve easier Parmesan-Corn Bread Muffins. You can even make them in mini muffin pans for two-bite pick-ups.