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
chilledRecipe
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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