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Louisiana Boiled Shrimp




Source of Recipe


David


List of Ingredients




Louisiana Boiled Shrimp


3 gallons water
5 ounces salt (to taste)
2 ounces cayenne pepper (to taste)
2 onions, medium yellow cut in half
1 head garlic, cut in half, across
3 lemons, thinly sliced
1 cup seasoning, Frank Davis Complete Seafood Boil (see note)
20 potatoes, red, small, whole
5 ears corn, not frozen, halved
5 lbs shrimp, 26-30 count, washed, heads on or off
10 lbs ice


Recipe





Combine and prepare ingredients.

Set up a high pressure burner, propane tank, and a 40 quart/10 gallon pot.

Add the water to the pot and bring it to a roiling boil.
When the water is ready, drop in the salt, cayenne pepper, onions, garlic, lemons, Frank's seafood boil. Boil together all the seasonings ingredients for about 15 minutes to create a rich seafood-boiling stock.

Put the potatoes in the pot, let the water come back to a boil, and boil the potatoes for 10 minutes.

After 10 minutes, put the corn into the pot, let the water come back to a boil, and boil them for 5 minutes.

This technique is known as "back-timing" and is used to make sure every ingredient in the pot comes out perfectly "at the same time".

Now it's time to add the shrimp. put them ALL into the pot, stir them around briskly let the water come back to a boil, and boil them for exactly two minutes. When that happens: Immediately turn off the fire, remove the pot from the hot burner grate, and drop into the pot - evenly over the shrimp (which at this point will all be floating) the bag of ice. You will notice at this point that all the shrimp will immediately sink to the bottom of the pot! This is when they start picking up the seasoning (that doesn't happen while they are boiling). Now let the shrimp "soak" in the spicy water for at least 12 minutes. After that time, you can begin sampling them, like every 5 minutes or so afterwards, until they "spitefully" and perfectly suit "your" taste.

Note: if Franks seafood boil isn't available any good seafood boil will work