Spicy Boiled Shrimp

[4Horns]

This may be old hat to some of you, but I made some spicy boiled shrimp last weekend to take to a party. I pulled some information off the internet that said the longer you keep the shrimp in the water after cooking, the more they absorb the flavor. Imagine that

.

So I cooked five pounds of 16-19 count shrimp in a stock pot with two large lemons (squeezed and halved), two onions (peeled and halved), six garlic cloves (halved), six bay leaves, and four ounces of cayenne.

I put everytning in the water and got it to a rolling boil. I put the shrimp (cold but not frozen) in and cooked them for three minutes (stirring top to bottom once). I pulled the pot off the heat and added four cups of ice and four ounces of salt. I stirred everything around, put the lid on, and let the pot sit undisturbed for two hours.

The shrimp were spicy and very flavorful. They weren't overcooked (my pet peeve). I served them with my own bastard version of remoulade sauce.

 

[Ag with kids]

 

[scottsins]

you should boil very briefly and then leave in after cutting the heat off, like you mentioned. that is called soaking, and should always be done with crawfish. to not soak crawfish = crawbortion.

 

[pike]

soaking shrimp is tricky. They absorb spice very quickly but get mushy and difficult to peel just as quickly.

 

[Alpine]

I second the liquid zatarain's.

 

[scottsins]

if y'all want to really make good use of that liquid boil, next time you are bringing a turkey, add 2 or 3 bottles of that to the brining liquid.

you're welcome.

 

[MirrOlure]

It is also vital to put them on ice immediately after removing them from the water, to stop the cooking process, and prevent mushiness.

 

[4Horns]

I didn't notice any mushiness. Supposedly putting the salt in during the cooling down process makes the shrimp easier to peel.

Normally my wife cooks the shrimp. She peels them down to the last section of shell before the tail, then blanches them for about 45 seconds. She drains and cools them down over ice. She then marinates overnight with ciliantro, lime, garlic and sugar.