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



  • 1
    lemon cut in half, juice squeezed into water
  • 1
    black peppercorns, whole, in cheesecloth sachet
  • 2
    stalks celery with tops, broken to fit in pot
  • 1
    onion, cut in half, leave skin on
  • ·

How to Make Marsha's Best Boiled Shrimp


  1. Fill a large kettle with water and the first 4 ingredients. When it comes to a full rolling boil add shrimp.
  2. The moment they turn pink remove kettle from heat and let stand for 5 minutes. Drain and remove shrimp and discard remainder.
  3. Chill shrimp if using for shrimp cocktails, salads etc. or serve immediately while hot with melted butter.
  4. Shrimp may be boiled with shells on, tails only or completely naked depending on how they are to be used.
  5. The 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.

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About Marsha's Best Boiled Shrimp

Course/Dish: Fish Seafood

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