Perfect Boiled Shrimp Recipes

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QUICK AND EASY BOILED SHRIMP RECIPE



Quick and Easy Boiled Shrimp Recipe image

Shrimp cook quickly. The secret is to take them out before they turn rubbery and then cool them down to stop the cooking process. Your shrimp will be ready in less than 5 minutes! Easy Peasy. Serve with your favorite cocktail sauce or use them in any recipe that calls for cooked shrimp

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 10m

Number Of Ingredients 5

1.15 lbs raw shrimp shell-on (equals about 1 lb after it's cooked)
8 cups filtered water
1 Tbsp garlic salt (I use Lawry's brand)
1/2 tsp ground black pepper
1-2 bay leaves

Steps:

  • Depending on how you are serving your shrimp, you can leave the shells on or off. I peel and devein first and keep the shells for the shrimp boil.
  • Place the shells from the shrimp in a large sauce pan along with 1 Tbsp garlic salt, 1/2 tsp black pepper, and bay leaf. Add 8 cups water and bring to a boil over med/high heat.
  • Once water boils, add the peeled and deveined shrimp and simmer until pink, about 2-3 minutes depending on size of the shrimp. Drain and transfer cooked shrimp to a bowl of cold water to stop the cooking process and let cool.

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.

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.

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