A platter of boiled shrimp is the perfect choice for picnics, potlucks, even weeknight dinners.
In just 35 minutes, these juicy shrimp are ready to serve.
The resulting boiled shrimp is a lot more flavorful than shrimp boiled in water or even beer.
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Ingredients for Boiled Shrimp
The shrimp shells pull double duty to create a supremely flavorful poaching liquid.
You’ll just add to that with a few seasonings and some citrus.
The shrimp cook quickly, so it’s a good idea to know the process before it starts.
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Smaller shrimp need less time.
Immediately rinse them with cool water to stop the cooking process so they don’t overcook and become bouncy.
Should Shrimp Be Boiled With Shells On or Off?
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It depends on what your final dish is.
Wild-caught shrimp have a more pronounced shrimp flavor.
If you’re free to’t find wild-caught, choose responsibly farmed ones.
Credit:Stacy Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
If the shrimp was fresh, you could freeze them in an airtight container for up to a month.
Remove and reserve shells; leaving tails intact.
Squeeze juice from lemon halves over water mixture; add lemon halves to pot.
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Bring to a boil over high.
Remove and discard shells.
Prepare shrimp for serving:
Pat shrimp dry.
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Cover and chill until ready to serve.
Serve with lemon wedges, cracked black pepper, and cocktail sauce.
Credit:Stacy Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Credit:Stacy Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
