Marsha's Best Boiled Shrimp

Marsha Gardner


I learned to cook shrimp like this when I worked as a cook/waitress/barmaid at the "Seafarer's Inn" in Lockport, NY where I met my husband 42 years ago.

We cooked them this way at the restaurant to be served in Shrimp Cocktails. Today I cook them with this Method for any recipe that calls for cooked shrimp.

★★★★★ 1 vote


lemon cut in half, juice squeezed into water
black peppercorns, whole, in cheesecloth sachet
stalks celery with tops, broken to fit in pot
onion, cut in half, leave skin on


1Fill a large kettle with water and the first 4 ingredients. When it comes to a full rolling boil add shrimp.
2The moment they turn pink remove kettle from heat and let stand for 5 minutes. Drain and remove shrimp and discard remainder.
3Chill shrimp if using for shrimp cocktails, salads etc. or serve immediately while hot with melted butter.
4Shrimp may be boiled with shells on, tails only or completely naked depending on how they are to be used.
5The method is the same for whatever amount of shrimp you are going to be cooked. Just don't let shrimp boil or they will be rubbery and tough.

About this Recipe

Course/Dish: Fish, Seafood