Boiled Head On Shrimp Recipes

BOILED HEAD-ON SHRIMP

Steps:

• In a large kettle, combine the chili, peppercorns, bay leaves and salt with 1 gallon (16 cups) water. Bring to a boil over high heat. Lower the heat and simmer, uncovered, for 20 minutes.
• Add the vinegar, raise the heat and bring to a rolling boil. Add the shrimp, turn off the heat and cover. Allow to sit, stirring occasionally, until the shrimp are just cooked through, about 5 minutes. Drain and serve the shrimp immediately, garnished with lemon wedges. Pass hot sauce on the side.

LOUISIANA BOILED SHRIMP (FRANK DAVIS)

Steps:

• Combine and prepare ingredients.
• Set up a high pressure burner, propane tank, and a 40 quart/10 gallon pot.
• (I have an old Miller Lite Keg,16 gallons, with the top cut out, and an old Ford hub cap to cover the hole, that I use.).
• Add the water to the pot and bring it to a roiling boil.
• When the water is ready, drop in the salt, cayenne pepper, onions, garlic, lemons, Frank's seafood boil.
• Boil together all the seasonings ingredients for about 15 minutes to create a rich seafood-boiling stock.
• Put the potatoes in the pot, let the water come back to a boil, and boil the potatoes for 10 minutes.
• After 10 minutes, put the corn into the pot, let the water come back to a boil, and boil them for 5 minutes.
• This technique is known as "back-timing" and is used to make sure every ingredient in the pot comes out perfectly "at the same time".
• Now it's time to add the shrimp. put them ALL into the pot, stir them around briskly (I have a small boat paddle -perfect for this and you don't burn you self) let the water come back to a boil, and boil them for exactly two minutes. When that happens: Immediately turn off the fire, remove the pot from the hot burner grate, and drop into the pot - evenly over the shrimp (which at this point will all be floating) the bag of ice. You will notice at this point that all the shrimp will immediately sink to the bottom of the pot! This is when they start picking up the seasoning (that doesn't happen while they are boiling).
• Now let the shrimp "soak" in the spicy water for at least 12 minutes. After that time, you can begin sampling them, like every 5 minutes or so afterwards, until they "spitefully" and perfectly suit "your" taste.
• All that's left to do is to spread newspaper out on the table, remove all the shrimp from the pot, drain them thoroughly, then place them on the newspaper right down the center of the table, along with the cocktail and remoulade sauces.(see my red sauce for boiled shrimp- knock your sox off - but you can still eat the shrimp).
• Mangia! Welcome to summertime in the backyard!
• This recipe can be doubled while still maintaining both the flavor and seasoning intensity. You can use a natural gas hookup to boil seafood in your back yard, but propane creates a hotter flame and brings the water to a boil much faster.
• Whenever you buy a new propane tank assembly specific for boiling, make sure you get one with a "high pressure regulator." the low pressure kind won't give you the intensity of heat you need to boil volumes of water.

SHRIMP BOIL RECIPE BY TASTY

Steps:

• In a small bowl, combine the coriander seeds, mustard seeds, red pepper flakes, dill weed, allspice, salt, and bay leaves.
• Add the spice mix to a large pot with 3 quarts of water, then add the potatoes. Bring to a boil and cook for 15 minutes.
• Add the corn and boil for 10 minutes. Add the sausage and cook for another 5 minutes.
• Remove a potato from the pot and check to see if it's fully cooked. If not, continue to cook them until the potatoes are done.
• Stir in the shrimp and lemon juice. Place the lid on the pot and cook for 3 minutes, or until the shrimp are pink and cooked through.
• Drain the ingredients from the pot. Serve the shrimp boil on a newspaper-lined table, sprinkled all over with parsley, with cocktail sauce and garlic butter on the side.
• Enjoy!

BEER-BOILED SHRIMP WITH OLD BAY®

Steps:

• Combine beer, seafood seasoning, and salt in a large saucepan or stockpot over medium-high heat. Squeeze juice from both lemon halves into the beer mixture and add both rinds to the beer. Stir and bring to a boil. Cover the pot and boil for 10 minutes.
• Add shrimp to boiling liquid, cover again with the lid, and turn off the heat. Transfer shrimp to serving bowls when they are bright pink on the outside and the meat is opaque, about 3 minutes.

SHRIMP STOCK (2 METHODS)

Steps:

• Rinse the shrimp heads and shells under cold water, and place them in a stockpot with the remaining ingredients.
• Bring to a boil over high heat.
• Reduce the heat to low and simmer for 45-60 minutes. Allow to cool thoroughly, strain and refrigerate or freeze.
• Alternative method:
• Heat 1 tablespoon olive oil on stock pot. Add veggies and shells and caramelize about 5 minutes add remaining ingredients.
• Bring to a boil reduce heat to low.
• Simmer for 45-60 minutes.

AT-HOME SHRIMP BOIL

Steps:

• Fill the largest pot you have two-thirds full of water and heat over high heat until it reaches a rolling boil.
• Add the onions, celery, bell pepper, lemons, garlic, bay leaves, salt, crab seasoning, creole seasoning, peppercorns, cayenne pepper and smoked paprika. Bring back to a rolling boil, then add the shrimp and stir so that they are all submerged in the water. Cook for 1 minute, then turn the heat off, cover the pot and leave it on the hot stove so that the shrimp can absorb the flavors.
• Allow the shrimp to soak for 30 minutes, or up to 1 hour. Remove the shrimp by straining them from the liquid and set aside. Return the liquid and other solids to the pot, place over high heat again and heat until the liquid reaches a rolling boil again.
• Once boiling, add the corn and potatoes and cook until the potatoes are fork-tender and the corn is tender, about 8 minutes. Remove the corn and potatoes by straining the stock. (You can serve a little stock alongside the shrimp for dipping, and you can also reserve any remaining stock for another use.)
• Enjoy the shrimp, corn and potatoes while warm. Serve with hot sauce, lemon wedges and a little stock for dipping if desired.

SHRIMP BOIL

Steps:

• Combine first 12 ingredients and 8 cups water in a large pot; bring to a boil. Reduce heat to medium and simmer 20 minutes. Squeeze in juice from lemon; add lemon to pot. Add hot sauce and shrimp. Simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
• Turn off heat, add 4 cups ice cubes, and steep for 5 minutes. Remove shrimp with a slotted spoon and place on a newspaper-lined baking sheet. Serve with additional hot sauce, if desired.