sop it up shrimp boil
(1 rating)
I'm not all that sure of the amounts, because on beach vacays we basically throw it all into the pot. The shrimp was usually fresh off the boat and the Corona's were ice cold... Buen provecho!
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(1 rating)
yield
4 serving(s)
prep time
5 Min
cook time
10 Min
method
Stove Top
Ingredients For sop it up shrimp boil
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3 lbshrimp, shell on
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1/2 cunsalted butter
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grated zest from one lemon
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1/2 cfreshly squeezed lemon juice, or more to taste
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2 clovegarlic, minced
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16 ozbottled italian dressing
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1 Tbspblack pepper
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pinchred pepper flakes (optional - to taste)
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1/2 cfresh parsley, chopped (for garnish)
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1lemon, wedged, for garnish
How To Make sop it up shrimp boil
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1If you have whole shrimp, remove the heads but leave the shells on and the tails intact. Devein if necessary. (I always buy the deveined raw shrimp, as they're easier to peel)
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2In a pot large enough to hold the shrimp, melt the butter. Add the lemon zest, juice, garlic, dressing and pepper. Add red pepper flakes, if using. Stir to combine. Bring to a boil and then to a low simmer for 2-3 minutes to meld the flavors.
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3Add the shrimp and simmer for 4-5 minutes. Don't overcook or the shrimp will be tough. Taste the sauce and adjust seasoning as needed (lemon juice, pepper, etc.).
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4To serve, ladle into individual serving bowls and sprinkle with the chopped parsley. Serve with lots of crusty bread to sop up the amazing sauce. A bottle of Louisiana style hot sauce on the side is good, too, for those that like a bit of a kick. And of course, the lemon wedges.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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