Total Time
30mins
Prep 20 mins
Cook 10 mins

This method can be used for both raw & precooked shrimp, fresh or frozen. I prefer to use raw (frozen) shrimp. If making precooked shrimp, submerge them in the seasoned boiling water for a minute or so just long enough to tighten them up. The timing is based on using large shrimp. If you use small shrimp, the boiling time will be less. Timing does not include 2 hours to cool them completely. Ingredient amounts can be easily adjusted up or down.

Ingredients Nutrition

  • 2 lbs jumbo shrimp, raw, fresh, deveined, shelled, tails on
  • 4 cups water, just enough to cover the shrimp
  • 18 cup white vinegar, adjust amount depending on the amount of water used
  • 2 tablespoons Old Bay Seasoning, heaping
  • 1 bay leaf
  • 1 stalk celery & tops
  • 1 -2 ziploc bag, large enough to put cooked shrimp inside
  • ice
  • water, for ice water bath

Directions

  1. Tips & Tricks: The trick to great shrimp is to not use too much water when boiling them, season the water well and DO NOT RINSE them after boiling or you'll wash away all the flavor !
  2. Estimate how much water you will need to cover the shrimp. If you find that there is too much water after dumping the shrimp in the water, ladle out the excess. Remember, all you need is enough to cover the shrimp to keep the flavors strong.
  3. Boil water with seasonings, celery tops, bay leaf(s) and vinegar. Careful not to boil over!
  4. In the mean time prepare a large bowl of ice water and have 2 (med - large) zip lock bags handy for the shrimp, one bag inside the other.
  5. When seasoned water reaches a full boil, add the shrimp. Continue on high heat until the shrimp turn opaque & pink and tails begin to curl, this will only take approximately 5-7 minutes, depending on the size of the shrimp. After boiling is complete, prepare to remove from water but DO NOT RINSE, or you will rinse away all teh good flavors!
  6. Quickly remove the shrimp with a large slotted spoon and place into DOUBLE zip lock bag, close securely. Place the bags of shrimp in the ice water bath to halt the cooking, being careful not to let any water seep into the bags. I like to put a plate over the bags to keep them submerged while they cool. Turn the bags over a time or 2 to insure shrimp are getting cooled down.
  7. Once shrimp have chilled, place in the fridge until ready to use. Chill in fridge for a minimum of 2 hours before serving.

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