A gulf coast favorite.
Posted: Sat May 12, 2007 10:49 pm
Tonight we had shrimp for our meal. This is a coastal favorite.
To begin with you need about a pound of fresh shrimp per person...if with the heads on. Medium size is best, but all are good. You can pull the heads off or not depending on how you feel about it. I have boiled them both ways, but tend to take off the heads to start with. Heads on is bait and heads off is food.
You get a large enough pot to boil them in. Put in about 2 quarts of water for about four pounds of shrimp although I just pour some in without measuring. Then put in about 4 oz.of Zataranins crab boil (works for shrimp too). Bring the water to a rolling boil and put in the shrimp. Cover. Wait until the pot comes to a rolling boil again and boil for one minute. Turn off the heat and let it sit covered for about 5 minutes. It's ready. No need to take the back vein out like in the restaurant.
Make some cocktail sauce. Start with catsup in a small glass or bowl. Add whatever you like. I like horseradish, worchershire sauce, lemon, pepper, garlic salt, and a dash of tobasco. But nothing exact here.
Get one plate for the shimp and to place the hulls as you peel them and another for the sides. Peel the shimp and put them in the sauce a few at a time.
Goes good with a cold beer. I like Miller Lite.... at least tonight. LOL
To begin with you need about a pound of fresh shrimp per person...if with the heads on. Medium size is best, but all are good. You can pull the heads off or not depending on how you feel about it. I have boiled them both ways, but tend to take off the heads to start with. Heads on is bait and heads off is food.
You get a large enough pot to boil them in. Put in about 2 quarts of water for about four pounds of shrimp although I just pour some in without measuring. Then put in about 4 oz.of Zataranins crab boil (works for shrimp too). Bring the water to a rolling boil and put in the shrimp. Cover. Wait until the pot comes to a rolling boil again and boil for one minute. Turn off the heat and let it sit covered for about 5 minutes. It's ready. No need to take the back vein out like in the restaurant.
Make some cocktail sauce. Start with catsup in a small glass or bowl. Add whatever you like. I like horseradish, worchershire sauce, lemon, pepper, garlic salt, and a dash of tobasco. But nothing exact here.
Get one plate for the shimp and to place the hulls as you peel them and another for the sides. Peel the shimp and put them in the sauce a few at a time.
Goes good with a cold beer. I like Miller Lite.... at least tonight. LOL
