Boiled Shrimp Recipe
This Boiled Shrimp recipe Shrimp will produce a delicacy craved by many!
It's amazing how few really know how to cook these tasty little morsels but our recipe is a "no fail" method that even the novice "shrimper" can use. This no fuss recipe takes the guess work out of cooking shrimp.
The first to publish this tasty recipe is thought to be Irma Rombauer. She collected recipes from many of her friends and fellow cooks to self publish, "The Joy of Cooking", a cookbook classic which is home to about 3,000 tantalizing dishes.
So let's get started, shall we? When boiling shrimp, it is a great idea to leave their shells on to prevent drying out or over-cooking fatalities. Shrimp are naturally full of flavor, so by keeping the shells on while cooking; you are preserving that flavor while keeping the moisture too.
Boiled Shrimp serving suggestion
Preparation time: 10 Min.
Cooking time: 20 Min.
|||frozen or fresh shrimp|
|||celery stalks cut into 2-inch lengths|
|||whole lemon, cut into quarters|
|||bunch fresh parsley chopped thin (can be substituted for dried parsley)|
|||medium or large onion cut into eighths or quartered|
|||black peppercorns (gives it a wonderful Cajun taste)|
|||of ground red pepper|
- In a pot, combine the ingredients. Bring to a rapid boil, reduce heat to a simmer and cook uncovered for 10 minutes.
- Strain all of the liquid to separate the vegetables from the broth liquid.
- Return your liquid back to the pot and add your shrimp. Pay close attention to timing with this recipe as shrimp and veggies can take a turn for the worst if cooked too long. Now, with your shrimp and sauce ready, bring to an initial boil and then reduce heat back to a low simmer. Cook uncovered for exactly 2 minutes (remember shrimp cooks quickly).
- For the last step, drain the shrimp and place on serving platter, discard the broth or save for dipping!