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This recipe is from Justin Willson's cookbook. and
is simply the best tasting boiled peel-n-eat shrimp ever. You
don't need any cocktail sauce for these shrimp!
If you don't have lemons, or want to try a change,
add oranges, limes, or your own favorite citrus. A bay leaf, and/or
black peppercorns, can also give an added distinct flavor. But
there is nothing wrong with the original. |
2 lbs fresh uncooked
shrimp
1 1/2 cups dry white wine
1 large onion, quartered
1 stalk celery, cut into 1" lengths
1 tbls Worcestershire Sauce |
1 tbls cayenne pepper
2 large cloves garlic, roughly chopped
table salt, see below
4 lemons, quartered
water to cover the shrimp |
Place the onions, celery, garlic, and lemons in a
pot that will hold at least 8 to 10 quarts or water.
Add the wine and Worcestershire to the pot, followed
by 4 - 6 quarts of water. Add salt to this mixture
until it is too salty to taste, or it taste like seawater
(approx. 4 tbls for 2 lbs of shrimp). Add the cayenne
pepper. Bring to a boil and continue to cook at a
boil until the center of the lemons turn translucent.
The broth should be well seasoned by now. Turn off
the heat and add the shrimp.
Let the shrimp for cook about 5 - 6 minutes. It is very important not to over
cook the shrimp, or they will be tough! When the
shrimp are cooked they will float to the top of
the water, and the shells separate from the bodies.
It is a good idea to remove the shrimp from the
heat as soon as you can see the shells are separated
from the bodies.
Pour everything into a large colander, and let
the shrimp steam with the vegetables for another
4 to 5 minutes. Taste a shrimp after each step of
cooking to see if they are becoming tough. After
they steam spread them out on a large platter of
tray to cool, you can remove the vegetables and
lemons now if you wish. Or dump everything out on
news papper and eat them warm..
Cliff Note: It is important to use non-deveined
shrimp for this recipe. You can leave the heads
on, or take them off. Which ever you prefer. But
the pre-deveined shrimp cook to quickly and just
plain do not work well for boiled peel and eat shrimp
(in my opinion).
Source: Justin
Wilson Cook Book (the original) |
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