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    Spicy Boiled Shrimp with Cocktail Sauce


    Source of Recipe


    Jared Zimmer

    List of Ingredients




    Spicy Boiled Shrimp with Cocktail Sauce


    1 large onion, peeled and coarsely
    chopped
    2 stalks celery, coarsely chopped
    1/2 bulb of garlic, cut to expose all the
    cloves
    2 lemons, halved
    3 tablespoons kosher salt
    2 tablespoons Zatarain's Liquid Boil
    seasoning
    1/2 teaspoon ground cayenne
    8 cups water
    18 colossal, jumbo, or extra-large
    shrimp, preferred, or 30 large
    shrimp; peeled and deveined, with tails
    but not heads
    a double recipe cocktail sauce, well
    chilled

    Recipe




    Spicy Boiled Shrimp

    In a nonreactive 5 1/2 quart pot, combine the onions, celery, garlic, lemon halves, kosher salt, seafood boil, and
    cayenne.

    Add the 8 cups of water.

    Bring the liquid to a boil over high heat.

    Reduce heat and let simmer, uncovered, for 10 minutes.

    Add the shrimp and return liquid to a boil.

    Remove from heat and let sit, uncovered for five minutes.

    Strain the shrimp and other contents of the pot in a large mesh strainer.

    Spread the strained shrimp and other ingredients from the strainer on a rimmed baking sheet and refrigerate uncovered until well chilled, at least two hours, before serving.

    Serving Suggestion:

    If the shrimp size is extra-large to colossal, allow three shrimp per person. If the size is large,
    allow five per person.

    Makes 6 Appetizer Servings

 

 

 


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