A shrimp boil recipe is a New Orleans tradition. Cooking New Orleans Style requires a large pot, at the minimum an 8 quart pot for recipes like this one.
Unlike a crawfish boil, you can fix wonderful boiled shrimp in the kitchen in a very large pot,since there is considerably more shrimp meat per pound than crawfish tail meat per pound.
This recipe is quick and easy. Boiled shrimp makes a great appetizer with the cocktail sauce listed.
It is a nice prelude to any seafood meal. Try it before a having crawfish bread and a salad!
Around the holidays, make 2 batches of boiled shrimp, one for eating as is and the second to use in shrimp dips and shrimp salad.
Fill a large pot with water.
Squeeze lemons into water and add garlic, celery, bay leaves, crab boil, salt, and peppers to pot.
Bring to a boil and let seasonings blend for about 2-4 minutes.
Add shrimp, return to a boil, cook for 2-3 minutes only! Just until shrimp turns pink. Do not overcook.
Drain cooking liquid from shrimp.
Dump shrimp on platter.
While shrimp are cooling. Make a cocktail sauce for dipping.
1 cup ketchup - I only use Heinz
1/4 cup lemon juice
1/2 cup horseradish
Hot sauce to taste
You can make 2 versions of this sauce, mild or hot, by varying the amount of hot sauce. Two drops of hot sauce for a cup of ketchup is mild, but with a kick.
Combine all ingredients and you are ready to go.
Keeping the heads on gives the dish more flavor.
Plan on 1/2 to 1 pound per person. In my family, the number is closer to 1 pound.
This also depends on what you have with it. Normally, our shrimp boil is the appetizer to a wonderful seafood dinner.
If you liked this Shrimp Boil recipe, look here for other free seafood recipes! Return from Shrimp Boil Recipe to Cooking New Orleans Style
If you liked this Shrimp Boil recipe, look here for other free seafood recipes!
Return from Shrimp Boil Recipe to Cooking New Orleans Style