Boiled Shrimp Recipe
Yall all come see how to fix boiled shrimp the right way. I gar-an-tee you will like ‘em.
Ever regular cook book says “watch’em close and don’t over cook em’. When they float they done, it only takes a few minutes.” DO NO READ THESE BOOKS!
Since most of us can’t buy shrimp right off the boat with the head still on (best flavor) we have to settle for imported and/or farm raised. Opinion: shrimp should come from salt water, but we can still make those fresh water ones taste good.
Don’t buy Shrimp by size stated on the bag: “medium, large, x-large, etc”. Look on the label and see how many are in a pound (this is an average). There is no “truth in advertising”. The store says they have extra large in the ad, but to me those are medium. Here’s a list of about what it should be:
• Extra Colossal = Less than 10 per pound
• Colossal = Less than 15 per pound
• Extra Jumbo = 16 to 20 per pound
• Jumbo = 21 to 25 per pound
• Extra Large = 26 to 30 per pound
• Large = 31 to 40 per pound
• Medium Large = 36 to 40 per pound
• Medium 41 to 50 per pound
• Small 51 to 60 per pound
• Extra Small 61 to 70 per pound
• Tiny = Over 70 per pound
Personally, I think the medium large to extra large taste better, but I’ve done them all except for the small and smaller (way too much trouble).
When you buy, plan on 1 lb per person unless you have a Cajun coming to dinner, then plan on 2-3 lbs for them.
THE BOIL: BUY ONLY ONE MADE IN LOUISIANA! NO NEW YORK CITY STUFF!
There are a number of good ones out there such as : Zatarain’s-New Orleans, Konriko- New Iberia, Uncle Tony Chaca’s, but my favorite of all time is “crawfish, crab and shrimp boil” by Louisiana Fish Fry Products out of Baton Rouge. You find some of their products in stores, but I buy mine over the Internet at http://www.louisianafishfry.com/
Cajun Boarders – list your favorite or give us a “make your own” recipe.
This is really easy so don’t be scared to try it:
Cayenne pepper power (use whole ones if you are brave)
1lb-however many shrimp, defrosted (hint- use a colander and dump the shrimp in and wash under cold water. Let it sit for 5-10 minutes and repeat. They do not have to be fully defrosted)
Big pot: estimate the amount of water you’ll need just to cover the amount of shrimp you’re cooking (hint – look at the colander).
Add your favorite “boil” by directions on package (Hint – always add more than called for)Don't follow cooking directions unless it matches below.
Cut that lemon in half, squeeze it and toss it in.
Sprinkle that Cayenne (Hint – start easy and work your way up the next time)
Option: add corn on the cob cut 3-4" long and new potatoes
Bring to a rapid boil
Add shrimp; bring back to a boil for 5 minutes.
TURN IT OFF COVER AND LET IT SIT FOR 25 MINUTES. YES, 25 MINUTES. THE LONGER THEY SOAK THE SPICIER THEY WILL BE!!!!!
Cover the table with lots of newspaper, strain , dump in the middle of the table and peel away!
NEXT – We need someone to tell everyone “How to peel shrimp”- Just for those that don’t know of course.
A Recipe for “Cocktail Sauce”, semi-homemade or favorite bottled.
Please add variations. A cajun cook never does it exactly the same way twice. ENJOY! Dat be tru dat!