marsha's best boiled shrimp
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.
prep time
cook time
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Ingredients
- 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
- - shrimp
How To Make marsha's best boiled shrimp
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Step 1Fill a large kettle with water and the first 4 ingredients. When it comes to a full rolling boil add shrimp.
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Step 2The moment they turn pink remove kettle from heat and let stand for 5 minutes. Drain and remove shrimp and discard remainder.
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Step 3Chill shrimp if using for shrimp cocktails, salads etc. or serve immediately while hot with melted butter.
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Step 4Shrimp may be boiled with shells on, tails only or completely naked depending on how they are to be used.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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