Perfectboiledshrimp Recipes

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PERFECT BOILED SHRIMP



Perfect Boiled Shrimp image

Make and share this Perfect Boiled Shrimp recipe from Food.com.

Provided by rcdino

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

1 -100 lb shrimp, no matter the size of shrimp,cover with water so there is at least 1 to 2 inches of water covering s
1/4 cup cider vinegar
3 -4 tablespoons Old Bay Seasoning, to taste
spices, to own liking,if desired

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!

EMERIL'S FAVORITE BOILED SHRIMP



Emeril's Favorite Boiled Shrimp image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 1 pound boiled shrimp, serving 2 to 4 as an appetizer

Number Of Ingredients 31

1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
1 rib celery, cut into 1-inch pieces
1 sprig fresh tarragon
2 sprigs fresh thyme
3 sprigs fresh parsley
1 tablespoon Essence, recipe follows
2 tablespoons salt
1/2 teaspoon cayenne pepper
1/2 lemon, squeezed (juice reserved) and the shell, plus 4 wedges for garnish
1/2 lemon, squeezed (juice reserved) and the shell, plus 4 wedges for garnish
1/4 cup white wine
4 cups water
2 bay leaves
1 pound medium (about 30) shrimp, peeled and deveined, tail segment left intact
Cocktail sauce, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 cup ketchup
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 drops hot pepper sauce, optional

Steps:

  • In a large saucepan, combine the peppercorns, coriander seeds, celery, tarragon, thyme, parsley, Essence, salt, cayenne pepper, lemon juice, white wine, water and bay leaves and bring to a boil over high heat and cook for 5 minutes. Add the shrimp to the boiling water, stir, cover and remove from the heat. Let stand for 8 to 10 minutes, or until shrimp are just cooked through.
  • Strain in a colander and transfer the shrimp to a large bowl. Discard the cooking liquid and seasonings. Refrigerate the shrimp until well chilled, about 1 hour. While the shrimp are chilling, make the Cocktail Sauce.
  • When ready to serve, divide the shrimp among 4 small bowls, and hang them on the rim of each bowl. Divide the cocktail sauce into 4 equal portions and place in the bottom of each bowl. Garnish each bowl with a lemon wedge. Alternatively, you can arrange a layer of crushed ice in the bottom of 4 bowls, put a small ramekin of the cocktail sauce in the ice and arrange the shrimp on the ice around the sauce.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Combine all ingredients in a small non-reactive bowl and stir until thoroughly combined. Refrigerate until ready to serve.

BOILED SHRIMP



Boiled Shrimp image

A truly versatile dish! Quick-cooking shrimp can be boiled, deveined and served with cocktail sauce as an appetizer, added to stir-fries or made into refreshing salads.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 4

Number Of Ingredients 5

1 cup ketchup
4 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
2 or 3 drops red pepper sauce
1 lb uncooked medium shrimp in shells, thawed if frozen

Steps:

  • In small bowl, mix all ingredients except shrimp. Stir in 1 to 2 teaspoons additional horseradish, if desired, until sauce has desired flavor. Cover and refrigerate until serving.
  • In 3-quart saucepan, heat 4 cups water to boiling. Add shrimp. Cover and heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink and firm; drain.
  • Peel shrimp, leaving tails on. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Serve shrimp with sauce.

Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 105 mg, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 15 g, TransFat 0 g

PERFECT BOILED SHRIMP AND COCKTAIL SAUCE



Perfect Boiled Shrimp and Cocktail Sauce image

Make and share this Perfect Boiled Shrimp and Cocktail Sauce recipe from Food.com.

Provided by JackieOhNo

Categories     Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

3 quarts water
1 bay leaf
1 lemon, quartered
1 tablespoon black peppercorns
1 lb shrimp
1/2 cup chili sauce
1 tablespoon fresh lime juice
1 teaspoon prepared horseradish
1/4 teaspoon hot red pepper sauce
1/4 teaspoon Worcestershire sauce

Steps:

  • Heat water, bay leaf, lemon and black peppercorns to boiling in large pot. Reduce heat and simmer uncovered 10 minutes.
  • Meanwhile, shell and devein shrimp. Add shrimp and cook just until pink and slightly firm to the touch, about 3 minutes. Drain immediately and cool under cold running water.
  • To make cocktail sauce, combine chili sauce, lime juice, horseradish, hot red pepper sauce, and Worcestershire sauce in bowl.

BOILED SHRIMP



Boiled Shrimp image

This easy recipe for boiled shrimp is courtesy of Frank Stitt and should be used in his Pickled Shrimp recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Yield Makes 3 pounds

Number Of Ingredients 6

1 onion, quartered
1 rib celery, coarsely chopped
1 lemon, cut into 1/4-inch slices
4 sprigs fresh flat-leaf parsley
3 pounds small to medium shrimp
Coarse salt

Steps:

  • Fill a large pot with water; add onion, celery, lemon, and parsley. Bring to a boil over high heat; reduce to a simmer and cook 15 to 20 minutes.
  • Add shrimp and season with salt. When water returns to a simmer, immediately remove pot from heat. Shrimp should be curled and bright pink. Drain and let cool. Peel and devein shrimp.

BEER-BOILED SHRIMP WITH OLD BAY®



Beer-Boiled Shrimp with Old Bay® image

Easy, foolproof cooking technique. The Old Bay® seasoning accentuates the shrimp rather than overpowers. A versatile dish that can fill many roles! Serve with cocktail sauce and/or melted butter.

Provided by JJ6

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 25m

Yield 6

Number Of Ingredients 5

4 (12 ounce) bottles beer
1 tablespoon seafood seasoning (such as Old Bay®)
1 teaspoon salt
1 lemon, halved crosswise
1 ½ pounds fresh shrimp, with shells and tails on

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.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.4 g, Cholesterol 172.6 mg, Fat 1 g, Protein 19.6 g, SaturatedFat 0.3 g, Sodium 846.9 mg

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