Boiled Shrimp

By á-5050

Ingredients

• 12 cups water
• 1/2 cup salt
• 1/4 cup crushed red pepper
• 1/4 cup powdered crab boil, such as Zatarain’s
• 1 (4-ounce) bottle liquid crab boil, such as Zatarain’s
• 3 tablespoons vegetable oil
• 3 bay leaves
• 2 heads garlic
• 8 ears fresh corn, shucked and cut into thirds
• 4 pounds jumbo fresh shrimp
• 2 quarts ice
• Cocktail sauce, as needed (optional)
• Rémoulade sauce, as needed (optional)

Details

Servings 10
Adapted from louisianacookin.com

Preparation

Step 1

1. Fill a large pot with 12 cups water; add

salt, red pepper, crab boils, oil, bay leaves,

and garlic. Place over high heat and bring

to a boil; add corn and simmer 20 minutes.

Remove corn to a large platter.



2. Return water to a boil; add shrimp, and

remove from heat. Let stand 5 minutes;

stir in 2 quarts of ice, and let shrimp stand

for 5 minutes or longer. The longer the

shrimp rest in the water, the spicier they

become. Strain and serve with corn, cocktail

sauce, and rémoulade, if desired.