Prep 10 mins
Cook 10 mins
This is an easy way to prepare shrimp for salads or to serve cold with cocktail sauce. Recipe adapted from The New High Altitude Cookbook.
- 1 1⁄2-2 lbs large raw shrimp (I use thawed frozen shrimp)
- 6 cups water
- 1 tablespoon salt
- 1 bay leaf
- 2 tablespoons lemon juice
- 2 tablespoons rice vinegar
- 1 teaspoon dried parsley
- 1 stalk celery, sliced into chunks
- 1 teaspoon pepper
- 1 onion, sliced
- 12 whole allspice
- 12 whole cloves
- 1⁄4 teaspoon dried thyme
- Wash, peel and devein shrimp.
- Bring all ingredients, except for shrimp, to a boil in a large sauce pan.
- Add shrimp.
- Simmer 5 minutes.
- Remove from heat.
- Drain shrimp well and remove shrimp to bowl.
- Refrigerate until ready to use.
Perfect shrimp! I used half the amount of salt called for but did everything else exactly as written. The cooking time was just right to end up with shrimp that was not rubbery and over-cooked. Smells great while cooking. Thanks Ellie, I'm boiling shrimp this way from now on!
Needed a recipe to cook shrimp for a summertime salad and this was perfect! I was leary of the allspice, especially since I only had ground. However, it was so tasty and my large shrimp were cooked to perfection!
Wow, what flavor! It was a perfect seasoning for the shrimp boil. I did not have any seads of allspice so I added the ground version. I also added about a tsp of corriander seeds. This was a perfect starter for my Easter Dinner today. Served the shrimp with my Aunt Betty's Cocktail Sauce (soon to be posted on "zaar" and it was a total hit! Thanks for sharing.