Shrimp Boil

Writer’s block. You’d think being a Communications Specialist would mean that words come easy to me all the time. Yes, I can express myself so much better through writing—because there’s that added benefit of proofing and editing your work—But some days I hit a serious writer’s block. It’s the worst. Namely when I’m trying to post my latest and greatest new recipe and nothing comes to mind. Nothing.

The writer’s block was so bad, I even considered delving into the latest dramas of my personal life. However, when I started Measuring Cups, Optional, I promised myself I wouldn’t turn my food blog into my own personal diary. I do like to share little glimpses into my everyday non-food-related life, but I would hate to bore my loyal followers with all the other nonsense.

So because I wanted to post my Old Bay Shrimp Boil so badly I couldn’t wait, today’s post is about writer’s block.

Shrimp boil_2

Old Bay Shrimp Boil


  • 1-2 lbs Raw Shrimp, peeled
  • ½ Medium Onion, chopped
  • 2 cloves Garlic, minced
  • 5-6 tablespoons Old Bay Seasoning
  • 6 Corn Stalks, halved
  • 2 Packages Smokes Sausage, cut into 1 inch slices
  • 2 lbs Small Red Potatoes, halved
  • 3 Lemons, halved
  • 1 tablespoon Cayenne Pepper
  • Salt, to taste


  1. Add 5 quarts water to a large pot
  2. Mix in Old Bay, Cayenne pepper, onions, garlic and salt
  3. Bring the water to a boil
  4. Squeeze the lemon halves into the water and drop the rest of the lemons in, then bring back to a boil
  5. Add the corn and potatoes and bring back to a boil
  6. Add sausage and bring back to a boil for about 20 minutes
  7. Check the potatoes regularly to make sure they’re softening
  8. Add shrimp and boil for another 10 minutes
  9. Strain, season with additional Old Bay and serve warm
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