Prep 5 mins
Cook 10 mins
My own recipe
- 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
- 1⁄4 cup cider vinegar
- 3 -4 tablespoons Old Bay Seasoning, to taste
- spices, to own liking,if desired
- ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don't care if you use cold, warm or hot water!
- Start cooking shrimp.
- The water may never come to a boil.
- But constantly stir srhrimp.
- Don't worry about the water boiling or time, it does not matter!
- When you see 1 or 2 shrimp float!
- drain immediately and have an ice bath waiting, to shock the shrimp and stop cooking process.
- Drain well and chill 1 hour before serving!
- If eating hot serve right after cooking.
- If you follow this method you will only serve the best.
- I have been following my recipe for over 20 years and it is fool proof.
- 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!
- TRUST ME!
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!
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.
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.