Perfectly Boiled Shrimp Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lbs. medium-large shrimp (raw)
1 - 3 oz. box Zatarain's shrimp and crab boil
4 qts. water
Sauce -- red, tartar, or remoulade -- for dipping
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Directions: |
Directions:Place the shrimp boil bag in 4 quarts of water and bring to a boil. Boil in at least a 6-quart pot to give the shrimp room to bounce around while boiling. As soon as the water comes to a boil, place the shrimp in the water and bring it back to a boil. BE CAREFUL and watch it, as the water will create a "shrimp foam" as it comes to a boil, and it can boil over if you're not paying attention. If you see this start to occur, turn the heat down just enough to keep the water coming to a boil, but not spilling over. Give the shrimp a stir if this happens to disperse the foam.
Once the shrimp come to a full boil, turn the heat off and let the shrimp remain in the hot water for 2 minutes. Then pour the shrimp and water through a colander and briefly rinse the shrimp to remove shrimp boil seasonings that may have spilled out of the bag (it's okay to leave a little).
Place the shrimp in a bowl with ice. Layer the shrimp and ice so that all shrimp are covered in ice. Leave the shrimp in the ice until chilled (about 15 - 20 minutes, depending on how much ice you use). They are now ready to serve! |
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Number Of
Servings: |
Number Of
Servings:6 - 12, depending upon the size of the shrimp and whether of not it's dinner or an hors d'ouvre |
Preparation
Time: |
Preparation
Time:10 - 15 minutes |
Personal
Notes: |
Personal
Notes: We often have boiled Gulf Coast shrimp with a salad and garlic bread. Of course, the shrimp are also a great hors d'oeuvres. We prefer our homemade red cocktail sauce, tarter sauce and/or remoulade sauce for dipping. Whatever you prefer!
Many people like to make their own shrimp boil but it's messy, more time consuming, AND we have never had anything more perfectly flavored than Zatarain's!
Note: Using small shrimp for boiling is not a good idea as they will become tough while boiling. While I noted above that you can use medium-size shrimp, we prefer jumbo shrimp (which John always says is an oxymoron!).
To illustrate that size DOES matter:
One summer at the beach, Mom (AKA: Mae-Mae) had prepared boiled shrimp for our arrival. My aunt and uncle had a beach house next door to ours, and they waved us over to have some shrimp with them on their deck. Our son Daniel, who was 5 years old at the time, took one of my aunt's boiled shrimp, and she asked, "Do you like it?" Daniel replied, "Well, I like Mae-Mae's better ... they're bigger!"
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