I love shrimp.
I like it fried.
I like it steamed.
I like it grilled.
I like it sautéed.
But most of all, I like it boiled.
In fact, I love boiled shrimp so much that my friends threw me a shrimp boil for my 40th birthday. That labor of love ( they boiled A LOT of shrimp for a lot of people ) inspired me to make my favorite dish at home.
The first time I bought fresh shrimp, the man at the seafood counter taught me a trick:
Tip – Use kitchen shears to cut the shell off of the shrimp. Start at the end opposite the tail ( the head is already off) on the back side of the shrimp. As you slide your scissors across the shell, use the blade to devein the shrimp, too.
That was several years ago, and we’ve had many shrimp boils since then.
Since it’s a favorite at the Hines house, I’d like to share my shrimp boil recipe with you.
|Prep time||20 minutes|
|Cook time||20 minutes|
|Total time||40 minutes|
|Meal type||Main Dish|
- 2lb shrimp (20/25 count per pound)
- 8 ears of corn, small
- several new potatoes (I like to cut mine into quarters)
- 2 tablespoons Old Bay seafood seasoning
- 1 - 2 lemons (halved)
- cocktail sauce
|fill a large pot with water|
|season with Old Bay and fresh lemon juice, bring to boil|
|place potatoes in boiling water and cook about 10 minutes|
|Add corn and boil for 3 to 5 minutes|
|Add shrimp and boil about 2 minutes or until shrimp float to the top.|
|Drain the liquid and serve!|
We like to squeeze a little lemon over our food, add a pat of butter and a dash of Tony Chachere’s to the corn and serve cocktail sauce with the shrimp.
And that’s a shrimp boil! Unless you’re from the Deep South, then it’s a Low Country Boil.
Whatever you call it, it’s delicious!
I’ll see you in class,