Low country boil help

*Boiled seafood seasoning may be hard to find in Oxford. Chances are, Louisiana or Zatarains are whats in your local grocer. I would use powdered boil instead of liquid. In a 10 gallon (40) quart pot, I would fill 2 thirds of the way with water and add about 3 lbs of powdered Zatarains or Louisiana (Should come in 4 lb bags / Jars). Taste it, should be salty enough that you're happy with it, and should burn a little. Just remember, the shrimp with taste like the water tastes. If the waters too salty the shrimp will be too. If the water tastes good and has a little heat kick to it, you're where you want to be.
*Bring water to a boil. Add onions and garlic; 10 minutes later add potatoes; 10 minutes later add mushrooms and sausage; five minutes later add shrimp and corn. Turn off heat immediately and squeeze in halved lemons.
*Taste after 15 minutes, and pull when you're happy with seasoning heat.

*Soaking will not make them stick or hard to peel. Boiling too long or shrimp that arent fresh will stick. On shrimp I dont boil them at all. Drop them into boiling water and kill the heat.
*To get them to suck up the flavor, they have to soak. As for rubbery, I've never noticed. But they have to soak to suck it up.

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Low country

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What is this?

I think it originated in the Carolinas, not 100%.

I agree with the long soak advice. That's what I do when just boiling shrimp. 20 minutes or so. I add ice to keep them from overcooking, but I'm not sure it is necessary. The jumbo shrimp we use always peel easily and are not tough.

Some call low country boil frogmore stew. When I hear it, I think of the HBO show Treme. When Chef Janette (Kim Dickens) was trying to come up with a signature dish for her swanky New Orleans restaurant, she hit on the idea of frogmore stew and got all excited. Please.

When I boil shrimp I leave the lid in the cabinet.