Shrimp Boil (Peel and Eat Shrimp)
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
24-36 shrimp
ingredients
- 1 lb shrimp, shell on
- 1⁄2 gallon water (4ish cups)
- 1 cup apple juice
- 1 cup carrot
- 1 cup celery
- 10 peppercorns
- 1⁄2 teaspoon cayenne pepper
- 1 cup white onion
- 1 head garlic
- 2 lemons, sliced in half
- 2 tablespoons salt
- 2 bay leaves
- 1 teaspoon basil
- 1 teaspoon parsley
directions
- Cut head of garlic in half & chop all veggies.
- Put everything in a large stock pot BUT shrimp.
- If using more than 1 lb of shrimp, double as needed. I've done 5 lbs in one huge pot.
- Boil for 15 to 20 minute.
- The stock will be too salty and to spicy.
- Add shrimp and depending on size cook on high 5 to 10 minute.
- Put a strainer into the sink.
- Remove pan from heat and dump into strainer, pick out shrimp and eat hot or cold.
- If you want to eat them cold then don't dump all the liquid. save about half and place shrimp, veggies and stock in a bowl and put in fridge till desired temperature.
- We prefer to eat warm.
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Reviews
-
These shrimp were wonderful! We stopped at the local fish market and got fresh from the boat shrimp. I was low on veggies but full in the spice cabinet so I cut the salt in half, added a couple of veggie boullion cubes and some celery salt, onion and garlic powder and boiled for only 5 min to dissolve the boullion. Then added my one pound of shrimp and boiled for 5 more min. We ate them warm with butter and cocktail sauce. Thanks for sharing!