MeanChef has a way of submitting recipes that seem so simple but always result in "the best" of whatever the recipe is about. We love boiled/steamed shrimp and I thought I had a great recipe until I tryed this. Fabulous flavor and the shrimp turns out beautifully tender.
This made for very easy and tasty boiled shrimp. I didn't have fish stock either so I just used water and it was still great! I followed the recipe otherwise. The shrimp tasted great dipping them in melted butter or red seafood/cocktail sauce. I normally try to add things to or take away from recipes to make them my own or to our liking but not this one. It's great just the way it is. And I really like that it uses all spices that I already have. Oh! And, I had a couple of cooked king crab legs that I needed to reheat and I threw them in this broth after cooking the shrimp and I might never heat crab legs in the oven again!Thanks!
This was very tasty. It added just a perfect touch to yummy boiled shrimp.
I didnâ€™t have any Zatarain's Creole seasoning in the pantry so I gave this recipe a try. Honestly I found the shrimp very bland and tasteless, and I even let them soak in the seasoned stock for 15 minutes. I guess Iâ€™m just used to spicier seafood. But on a positive note the directions and cooking time was spot on. The shrimp were plump, tender and cooked to perfection.
I needed a base recipe for boiled shrimp and chose this. I did not have fish stock (used water), cayenne (used paprika), onion powder (used onion salt), but was very happy with the results.
WOW! This turns out the best shrimp I’ve ever tasted. I think the fish stock (we used a lobster based stock) is the key to this incredible boiled shrimp. I have used various combinations of these herbs and spices before, but always in a water base. Never again! These are great warm as well (I know that because at least a dozen of them didn’t make it to the chilling step!) Thanks for yet another outstanding recipe MEAN CHEF.