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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Perfect Boiled Shrimp Recipe

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This recipe for Perfect Boiled Shrimp is from Dungans of the Northern Neck Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 
lb. shrimp (only use wild-caught shrimp in shell, not farm-raised for best taste)
¼ cup cider vinegar
3 -4 
tablespoons Old Bay Seasoning, to taste
Other spices, to own liking

Have ice bath ready for cooked shrimp.
Directions:
Directions:
No matter the size of, or amount of shrimp, cover with water so there is at least 1 to 2 inches of water covering shrimp. Temperature of water that you use doesn’t matter. It can be cold, warm or hot water. Don't worry about the water boiling or time because it does not matter.

Start cooking shrimp. The water may never come to a boil, but constantly stir shrimp. When you see 1 or 2 shrimp float, drain immediately and pour shrimp into the waiting ice bath to shock the shrimp and stop the cooking process. (For success, do not deviate from this instruction.). Drain well and chill 1 hour before serving! If eating hot, serve right after cooking.
Personal Notes:
Personal Notes:
I converted to this recipe a long time ago and it is foolproof.

 

 

 

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