PERFECT BOILED SHRIMP
Make and share this Perfect Boiled Shrimp recipe from Food.com.
Provided by rcdino
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don't care if you use cold, warm or hot water!
- Start cooking shrimp.
- The water may never come to a boil.
- But constantly stir srhrimp.
- Don't worry about the water boiling or time, it does not matter!
- When you see 1 or 2 shrimp float!
- drain immediately and have an ice bath waiting, to shock the shrimp and stop cooking process.
- Drain well and chill 1 hour before serving!
- If eating hot serve right after cooking.
- If you follow this method you will only serve the best.
- I have been following my recipe for over 20 years and it is fool proof.
- I have never seen anyone use this recipe, BUT LET ME SAY THAT IF YOU TRY THIS, YOU WILL NEVER COOK IT ANY OTHER WAY!
- TRUST ME!
FRESH SHRIMP BOIL
This is how I prepare shrimp. You can eat these chilled, with cocktail sauce or add them to your favorite recipe. I love to add these shrimp to coctel de camaron (Mexican shrimp cocktail).
Provided by Jessica
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- Mix beer, onion, red pepper flakes, parsley, salt, butter, garlic, pickling spice, oregano, and bay leaves in a saucepan; add enough cold water to fill the saucepan. Bring the mixture to a boil.
- Drop shrimp into the boiling liquid, let the mixture return to a boil, and cook until shrimp are bright pink and the meat is no longer transparent in the center, about 5 minutes; drain.
Nutrition Facts : Calories 420 calories, Carbohydrate 19.9 g, Cholesterol 375.7 mg, Fat 15.2 g, Fiber 4 g, Protein 40.1 g, SaturatedFat 8.2 g, Sodium 7526.5 mg, Sugar 3.4 g
EMERIL'S FAVORITE BOILED SHRIMP
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 1 pound boiled shrimp, serving 2 to 4 as an appetizer
Number Of Ingredients 31
Steps:
- In a large saucepan, combine the peppercorns, coriander seeds, celery, tarragon, thyme, parsley, Essence, salt, cayenne pepper, lemon juice, white wine, water and bay leaves and bring to a boil over high heat and cook for 5 minutes. Add the shrimp to the boiling water, stir, cover and remove from the heat. Let stand for 8 to 10 minutes, or until shrimp are just cooked through.
- Strain in a colander and transfer the shrimp to a large bowl. Discard the cooking liquid and seasonings. Refrigerate the shrimp until well chilled, about 1 hour. While the shrimp are chilling, make the Cocktail Sauce.
- When ready to serve, divide the shrimp among 4 small bowls, and hang them on the rim of each bowl. Divide the cocktail sauce into 4 equal portions and place in the bottom of each bowl. Garnish each bowl with a lemon wedge. Alternatively, you can arrange a layer of crushed ice in the bottom of 4 bowls, put a small ramekin of the cocktail sauce in the ice and arrange the shrimp on the ice around the sauce.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients in a small non-reactive bowl and stir until thoroughly combined. Refrigerate until ready to serve.
BOILED SHRIMP
This easy recipe for boiled shrimp is courtesy of Frank Stitt and should be used in his Pickled Shrimp recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Makes 3 pounds
Number Of Ingredients 6
Steps:
- Fill a large pot with water; add onion, celery, lemon, and parsley. Bring to a boil over high heat; reduce to a simmer and cook 15 to 20 minutes.
- Add shrimp and season with salt. When water returns to a simmer, immediately remove pot from heat. Shrimp should be curled and bright pink. Drain and let cool. Peel and devein shrimp.
SHRIMP BOIL RECIPE BY TASTY
Here's what you need: coriander seed, mustard seed, red pepper flakes, dill weed, allspice, salt, dried bay leaves, water, small red skin potatoes, corn, smoked sausages, shell-on shrimp, Juice of 1 lemon, fresh parsley, cocktail sauce, butter
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small bowl, combine the coriander seeds, mustard seeds, red pepper flakes, dill weed, allspice, salt, and bay leaves.
- Add the spice mix to a large pot with 3 quarts of water, then add the potatoes. Bring to a boil and cook for 15 minutes.
- Add the corn and boil for 10 minutes. Add the sausage and cook for another 5 minutes.
- Remove a potato from the pot and check to see if it's fully cooked. If not, continue to cook them until the potatoes are done.
- Stir in the shrimp and lemon juice. Place the lid on the pot and cook for 3 minutes, or until the shrimp are pink and cooked through.
- Drain the ingredients from the pot. Serve the shrimp boil on a newspaper-lined table, sprinkled all over with parsley, with cocktail sauce and garlic butter on the side.
- Enjoy!
Nutrition Facts : Calories 1028 calories, Carbohydrate 102 grams, Fat 38 grams, Fiber 10 grams, Protein 71 grams, Sugar 14 grams
PERFECT BOILED SHRIMP AND COCKTAIL SAUCE
Make and share this Perfect Boiled Shrimp and Cocktail Sauce recipe from Food.com.
Provided by JackieOhNo
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat water, bay leaf, lemon and black peppercorns to boiling in large pot. Reduce heat and simmer uncovered 10 minutes.
- Meanwhile, shell and devein shrimp. Add shrimp and cook just until pink and slightly firm to the touch, about 3 minutes. Drain immediately and cool under cold running water.
- To make cocktail sauce, combine chili sauce, lime juice, horseradish, hot red pepper sauce, and Worcestershire sauce in bowl.
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- If you need to defrost the shrimp, place them for 10 minutes in a large bowl filled with cool water. After 10 minutes, replace the water with fresh cool water and allow to soak for 10 more minutes. Transfer the shrimp to a colander and rinse with cool water.
- While the shrimp are thawing, fill a large stockpot with water. Add 1 tablespoon kosher salt. Bring to a boil over high heat.
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