How To Boil Shrimp Food
SHRIMP BOIL
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
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.
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!
SHRIMP COCKTAIL
Provided by Food Network Kitchen
Categories appetizer
Time 38m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
- Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
- To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
- Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
- Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
- Yield: 1 1/2 cups
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