Sweet Potato Shrimp Boil with Baked Hush Puppie Muffins

   In lue of our fast coming move to Louisiana I wanted to try my hand at a boil before I got there... let me just start by saying I am not from the South so all my lovely southern friends don't judge me ; ) I was determined to make the classic boil healthier so it wouldn't be a cheat meal. It came out great!! Not too spicy and definitely hit the spot!!

Ingredients: 

- 2lb of uncooked peeled & cleaned tail on Jumbo shrimp (Frozen)

- 2 ears of corn cut in half

- 1 small sweet potato cut into 1/2 inch cubes

- 1 Zatarain's Boil Packet

- 1/2 cup of lemon juice

- 1 tablespoon sea salt

- 1 teaspoon cayenne pepper

- 1 /2 quart of water

Biscuits Ingredients:

- 1 egg

- 4 tablespoons of water

- Pre- packaged hush puppie mix

Directions:

- Preheat oven to 200 F 

- Fill large pot with water, salt,  lemon juice, boil packet, and cayenne pepper

- Bring to a boil

- Mix all ingredients for hush puppies together

 - Spray muffin pan with non stick spray & scoop HP mix into each tin filling 3/4 of the way

- Push mix down to flatten

- Place in the oven & bake for 10 minutes or until golden brown on top

- When water is almost to a boil add corn and potatoes

- Bring water to boil and add shrimp

- Boil for 3 minutes

- Turn off burner and let boil sit for 15 minutes

- Pop muffins out of the pan

- Drain boil into a large strainer

- Serve & Enjoy