Boiled Spiced Shrimp With Whole Tomato Ketchup Recipes

PERFECT BOILED SHRIMP

Steps:

• ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don't care if you use cold, warm or hot water!
• Start cooking shrimp.
• The water may never come to a boil.
• But constantly stir srhrimp.
• Don't worry about the water boiling or time, it does not matter!
• When you see 1 or 2 shrimp float!
• drain immediately and have an ice bath waiting, to shock the shrimp and stop cooking process.
• Drain well and chill 1 hour before serving!
• If eating hot serve right after cooking.
• If you follow this method you will only serve the best.
• I have been following my recipe for over 20 years and it is fool proof.
• I have never seen anyone use this recipe, BUT LET ME SAY THAT IF YOU TRY THIS, YOU WILL NEVER COOK IT ANY OTHER WAY!
• TRUST ME!

SPICY SHRIMP FETTUCCINE WITH GARLIC AND TOMATOES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery, and garlic and cook until soft, 3 to 5 minutes. Stir in chile peppers and cook for 5 minutes.
• Add shrimp and cook until opaque, about 3 minutes. Stir in tomatoes and parsley and cook for 5 minutes. Season with lemon juice and sugar and cook for 5 minutes. Season with salt and pepper.
• Drain fettucine and toss with shrimp mixture.

SPICY SHRIMP BOIL WITH LEMON BUTTER

Steps:

• Bring 6 cups water with the onion, garlic, Old Bay, peppercorns, salt and cayenne to a boil in a large pot. Cover and simmer for 10 minutes to allow the flavors to develop.
• Meanwhile in a small pot, melt the butter. Squeeze the juice from half a lemon into the pot. Stir in shallot, if using, and season butter to taste with hot sauce and salt. Set aside for serving.
• Squeeze juice from the other half the lemon into the large pot, then toss in squeezed lemon half. Stir in 1 tablespoon hot sauce and shrimp. Bring just to a simmer (not a boil), then lower the heat so the mixture continues to simmer for 1 to 2 minutes, until shrimp are bright pink and cooked through.
• Use tongs or a slotted spoon to transfer shrimp to a large serving bowl or platter. Taste shrimp broth and add more salt and hot sauce if necessary.
• Strain shrimp broth into serving bowls. Divide melted butter into small bowls, one per guest.
• To serve, give each guest a bowl of spicy shrimp broth and a small bowl filled with seasoned butter for dipping. Guests should peel shrimp and dunk in broth, butter or both. Serve with bread on the side and plenty of napkins, and a bowl for the shrimp shells.

SPICED SHRIMP BOIL

Steps:

• Squeeze juice from lemon halves into a large bowl; add lemon and potatoes to bowl. Sprinkle with coriander, cayenne, allspice and cloves; toss to coat. Set aside., Place peppercorns, garlic, bay leaves, mustard seed and dill seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place the spice bag, celery, parsley and onions in a soup kettle; add water. Bring to a boil; cover and boil for 15 minutes. , Strain, reserving liquid and spice bag. Discard parsley and vegetables. Return cooking liquid with spice bag to the heat; carefully add potato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add corn; simmer 15-20 minutes longer or until potatoes and corn are tender. , Stir in shrimp; cook for 3 minutes or until shrimp turn pink. Drain; discard spice bag and lemon. Transfer shrimp mixture to a large serving bowl. Sprinkle with salt and toss to coat.

SPICY MEXICAN SHRIMP COCKTAIL

Steps:

• Mix shrimp, red onion, habanero pepper, cilantro, jalapeno pepper, and garlic in a large bowl; add tomato and clam juice cocktail, lime juice, ketchup, horseradish, and hot pepper sauce and stir. Season mixture with salt. Gently stir avocado into the mixture taking care to not mash the avocado.
• Cover bowl with plastic wrap and refrigerate for 2 to 3 hours before serving.

BOILED SHRIMP

Steps:

• Bring 2 cups of water to boil and add the Cajun seasoning. Add the shrimp and cook for 1 minute. Remove from the heat and drain. In a separate bowl, combine the mango, onion, vinegar, nutmeg, to taste, and cinnamon, to taste. After shrimp is cooked, toss the shrimp with the above mango mixture. To serve, place mixture in radicchio.

SPICED GINGER SHRIMP WITH BURST TOMATOES

Steps:

• In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
• Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
• Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.

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!

BEST EVER SPICY BOILED SHRIMP

Steps:

• To 1 gallon of water add sliced lemon, sliced onion, bay leaves and pepper (NOT THE SALT) and boil for 10 minutes. Add the shrimp and boil 3 minutes. Remove from heat and immediately add 2 cups of ice water and salt. Let stand 5 minutes then drain. Enjoy!

TOMATO-BASIL SHRIMP SKEWERS

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; refrigerate for up to 30 minutes. , Drain and discard marinade. Thread shrimp onto six metal or soaked wooden skewers. Grill, covered, over medium heat for 3-5 minutes on each side or until shrimp turn pink, turning once.