While CHRISTINE KARCHER currently lives in Nashville, Tennessee, she was born in England and raised in Shreveport, Louisiana. Christine is affectionately known as Mimi or Grana to her two granddaughters, Zivah and Divya. ZIVAH RENEE KARCHER (Nashville, Tennessee) is the firstborn grandchild, and Christine loves the crayon drawings she has from her. Together, Grana and her husband (Grandpa) and the girls’ parents run a video and photography business. So, as you can imagine, they have many beautiful images of the girls they all treasure. Christine looks forward to sharing family traditions and recipes with the girls as they grow up.
8 quarts water
6 whole cloves garlic, chopped
4 lemons, halved
2 large onions, chopped coarsely
1 stalk celery, chopped coarsely
2 bay leaves
1 bag crab boil spice pack
½ teaspoon salt
1 teaspoon cayenne pepper
2 pounds new potatoes, scrubbed
4 ears corn, cut in half
2 pounds shell-on shrimp, deveined, head removed
4 tablespoons butter
1 In a large pot, add the water, garlic, lemons, onions, celery, bay leaves, crab boil, salt, and cayenne pepper. Bring to a boil and let simmer for about 5 minutes.
2 Add the potatoes and let the water come back to a boil. Cook for about 8 minutes; then add the corn and continue to boil until the potatoes and corn are almost done.
3 Add the shrimp, return to a boil, and cook for 4 minutes or until shrimp are pink. Turn off the burner and let stand for 8 minutes.
4 Test seasoning for your taste preference. If not seasoned enough, add more salt and cayenne pepper.
5 Remove shrimp, potatoes, and corn. Discard all of the broth except for 2 cups.
6 Strain the broth and add it to a medium skillet with the butter. Heat on low until the butter melts and the mixture is well blended. Pour the broth and butter mixture over the shrimp, potatoes, and corn. Serve warm.
MAKES 8 SERVINGS.