In Mama Joe's Shadow follows the day to day recipes, and the culinary journeys of Adele Forbes, an In-House Personal Cook. She has cooked for many different families over the last 30 years which has broadened her horizons and deepened her love for the art of good food. Be it her 'signature' dish of BUTTERMILK FRIED CHICKEN, a stately LEMON BUTTERMILK POUND CAKE, or her SHEPHERD'S PIE A'LA MACARONI & CHEESE, she is always searching for a culinary masterpiece.
Combine 1 1/2 gallons water with 1 cup hot sauce, 1 1/2 cups liquid shrimp and crab boil, 3/4 cup freshly squeezed lemon juice (about 4 large), 1 (3-oz.) pkg. Boil-in-bag shrimp and crab boil, 1/2 cup Creole seasoning, 1/4 cup salt and 5 bay leaves in a large pot, stirring well. Bring to a boil then add 3 lbs. unpeeled large fresh shrimp and cook over high heat 3 minutes, or JUST until shrimp turn pink; drain. Place shrimp immediately in a single layer over ice on a rimmed baking sheet. Let cool 5 minutes. Remove shrimp with tongs to a bowl; cover and chill. Serves 4