Shrimp Boil

By norsegal8

This is the recipe we use to boil shrimp for all our basic cold shrimp dishes, such as Shrimp Remoulade. For a typical Louisiana shrimp boil, use the recipe for Crawfish boil, substituting the shrimp for crawfish and adding the corn on the cob as we do here.

Ingredients

• 1/2 cup salt
• 1/4 cup sweet paprika
• 1 teapoon cayenne pepper
• 1 teaspoon garlic powder
• 1/4 cup lemon juice
• 4 bay leaves
• 1 small onion, sliced 1/4-inch thick
• 1 head garlic, halved crosswise
• 1 sprig fresh thyme
• 1 tablespoon black peppercorns
• 1 tablespoon ground coriander
• 3-4 pounds jumbo shrimp, unpeeled

Details

Servings 6

Preparation

Step 1

1. Put the salt, paprika, cayenne, garlic powder, lemon juice, bay leaves, onions, garlic, thyme, peppercorns and coriander into a large pot with 2 gallons water. Bring to a boil over high heat and boil for about 10 minutes. Add the shrimp and simmer for 5 minutes. Remove the pot from the heat and leave the shrimp in the hot water until they are just cooked through, 5 - 10 minutes.

2. Strain the shrimp and peel them when they are cool enought to handle. Use a paring knife to remove the dark vein that runs down the back of each shrimp before proceeding with your recipe.