Editors' Pick
Perfect Boiled Shrimp
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photo by Probably This





- Ready In:
- 15mins
- Ingredients:
- 4
- Serves:
-
2
ingredients
- 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
directions
- 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!
Questions & Replies

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Reviews
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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.
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I downloaded this recipe in June 2009 when it was on Recipezaar (recipe#112889). And I've been using it ever since. (I never realized I didn't leave a review before). I am 64 years old and have lived in New Orleans all my life. This is THE way to boil shrimp so the shells don't stick to the 'meat' and then you end up pulling half of the meat off with the shells! With this recipe the shells just about fall off, and are perfect. I will admit I bump up the seasoning some. I put 1/4 cup Cayenne, a whole squeezed fresh lemon, (halves AND juice), 1 onion halved, and 3 bay leaves. I follow the cooking method to the letter. We get some REALLY big shrimp in New Orleans, so it takes a 'moment' longer to 'float' than some other cities shrimp, but they eventually float to the top. Plunge them in the ice bath for about 12 seconds and drain them. (Don't want them sitting in the ice water too long, and diluting all that good seasoning in them). PERFECT FOR NINE YEARS NOW. And I've cooked a LOT of boiled shrimp in my day. This is hands down the best recipe. I've tried them all! You can add WHATEVER spices you want. Old Bay is a good addition to start with, especially for 'other' cities. As a rule we use 'Zatarains Crab Boil' liquid or bags. (Yes, crab boil). But I've also used only the Old Bay, lemon, onion, etc etc. And it's great. It's the "METHOD" that really makes them come out awesome and the peels just pull away from the meat. Can't recommend it enough!
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Now I know why this recipe is so highly rated. Both me and my wife have cooked shrimp our whole life the old way, just bring your water to a boil and drop'em in until done. Needless to say it was a hit or miss cooking method but that's how we were taught. Until now that is. I tried this recipe last night with some wild caught from Seadrift Texas and I,mere to tell you, they were cooked to perfection. I do believe these shrimp were probably the best I,ve ever eaten. Each and every one were perfectly cooked. We ate until we couldn't hold anymore. If you were clos by I would give you a big Texas hug! Again, a fantastic recipe!
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Wow what a great technique! I've boiled shrimp / prawns many times and my results have been as good as any restaurant or takeaway so I never thought I had anything to learn until I tried this. The constant stirring and vinegar really does make a great difference in addition to the ice bath which I'd tried before. Previously I'd only judged cooking by color but waiting for one or two to float to the top works wonderfully as long as you keep stirring around the outside to make sure it's not just the utensil pushing them up.
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