Boiled Shrimp Food

PERFECT BOILED SHRIMP

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!

SHRIMP BOIL

Steps:

• Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.
• Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes.
• Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.

BEER-BOILED SHRIMP WITH OLD BAY®

Steps:

• Combine beer, seafood seasoning, and salt in a large saucepan or stockpot over medium-high heat. Squeeze juice from both lemon halves into the beer mixture and add both rinds to the beer. Stir and bring to a boil. Cover the pot and boil for 10 minutes.
• Add shrimp to boiling liquid, cover again with the lid, and turn off the heat. Transfer shrimp to serving bowls when they are bright pink on the outside and the meat is opaque, about 3 minutes.

BOILED SHRIMP

Steps:

• In small bowl, mix all ingredients except shrimp. Stir in 1 to 2 teaspoons additional horseradish, if desired, until sauce has desired flavor. Cover and refrigerate until serving.
• In 3-quart saucepan, heat 4 cups water to boiling. Add shrimp. Cover and heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink and firm; drain.
• Peel shrimp, leaving tails on. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Serve shrimp with sauce.

PERFECT BOILED SHRIMP AND COCKTAIL SAUCE

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.

BOILED SHRIMP

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.

QUICK AND EASY BOILED SHRIMP RECIPE

Steps:

• Depending on how you are serving your shrimp, you can leave the shells on or off. I peel and devein first and keep the shells for the shrimp boil.
• Place the shells from the shrimp in a large sauce pan along with 1 Tbsp garlic salt, 1/2 tsp black pepper, and bay leaf. Add 8 cups water and bring to a boil over med/high heat.
• Once water boils, add the peeled and deveined shrimp and simmer until pink, about 2-3 minutes depending on size of the shrimp. Drain and transfer cooked shrimp to a bowl of cold water to stop the cooking process and let cool.

PERFECT BOILED SHRIMP (GAMBAS COCIDAS)

Steps:

• First prepare the water bath-- put about 4 quarts of cold water into a big bowl and add ice and sea salt. Stir the mixture until the water is ice cold and some of the salt has disolved.
• Add another 4-5 quarts of water to a large pot and bring to a rolling boil.
• Add all the shrimp at once and give a slight stir.
• Adding the shrimp will stop the boil for about a minute or so, when the water starts to boil again and the shrimp change color and start to float to the top, take them out right away-- don't overcook!
• Remove as fast as possible with a slotted spoon and add them directly into the cold water bowl. The water should still be cold even when all the hot shrimp are added-- if not, add more ice!
• After 15 minutes drain the shrimp and serve, or put in the fridge covered with a moist paper towel for up to one day.
• In Spain we serve as is, sometimes with sliced lemon. People peel them with their hands and don't worry about deveining. If you prefer to shell and devein before serving you certainly can, but it's really not necessary!

FRESH SHRIMP BOIL

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.

OLD BAY SHRIMP BOIL

Steps:

• Rinse and peel the shells from the shrimp, leaving the tails intact.
• Add the water, cider vinegar, and old bay seasoning to a large stockpot and bring to a boil over medium high heat.
• Add the shrimp to the boiling water solution and simmer for 3 minutes, or until the shrimp turn pink and is no longer opaque.
• Drain cooking liquid from the shrimp and allow to cool.
• Pour contents of pot onto a large platter and garnish with lemon wedges, fresh parsley, and sprinkle with additional old bay seasoning if desired.
• Chill until ready to serve.

EMERIL'S FAVORITE BOILED SHRIMP

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.