Total Time
Prep 5 mins
Cook 10 mins

My own recipe

Ingredients Nutrition

  • 1 -100 lb shrimp, no matter the size of shrimp,cover with water so there is at least 1 to 2 inches of water covering s
  • 14 cup cider vinegar
  • 3 -4 tablespoons Old Bay Seasoning, to taste
  • spices, to own liking,if desired


  1. ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don't care if you use cold, warm or hot water!
  2. Start cooking shrimp.
  3. The water may never come to a boil.
  4. But constantly stir srhrimp.
  5. Don't worry about the water boiling or time, it does not matter!
  6. When you see 1 or 2 shrimp float!
  7. drain immediately and have an ice bath waiting, to shock the shrimp and stop cooking process.
  8. Drain well and chill 1 hour before serving!
  9. If eating hot serve right after cooking.
  10. If you follow this method you will only serve the best.
  11. I have been following my recipe for over 20 years and it is fool proof.
  12. I have never seen anyone use this recipe, BUT LET ME SAY THAT IF YOU TRY THIS, YOU WILL NEVER COOK IT ANY OTHER WAY!
  13. TRUST ME!


Most Helpful

I tried to make this recipe, but was unable to find a 100 lb shrimp. That's probably because it would not be called a "shrimp" if it were that big!

can o' beans April 19, 2009

Bizarre -- goes against all shrimp cooking wisdom. Works as advertised -- thanks! Notes: 1) Frozen shrimp work fine; they sink when they're thawed. 2) The "heads" of the shrimp pop to the surface when done -- that's what "float" means. They are flush w/ the surface. 3) Don't worry that the Old Bay forms a cloud -- you can still see the floating heads when done. 4) I tasted the first floater -- perfect.

TheReluctantChef July 24, 2009

I'm making a salad that just calls for cooked shrimp. It doesn't call for Old Bay Shrimp or seasoned shrimp. This worked perfectly for me, following the directions. I did add a tablespoon of kosher salt, whenever I cook something that comes out of the ocean, I always add salt. This is the perfect recipe for serving any type of shrimp that isn't peel and eat, or when needed as additions to recipes.

DebinNC June 24, 2012

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a