A classic that is cooked in anything but a boring pot of water. The shrimp are cooked in a flavorful broth with their shells on. Cooled and served with a spicy cocktails sauce, they are the perfect appetizer.
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Course Starter
Cuisine General
Servings 4Served
Calories 80kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
5Sprigs fresh thyme, oregano, parsley or any fresh herbs you have on hand
2Stalks of celery cut in large pieces
2Carrots cut in large pieces
1/2Onion cut in half
2Tbsp.Black peppercorns
1Tbsp.Zatarain’s crab boil mix (or any seafood seasoning or crab boil mix)
SHRIMP:
1Lb.Large shrimp (15-20 per pound), in the shell, rinsed
Cocktail Sauce, recipe follows
Lemon wedges
COCKTAIL SAUCE:
1CupKetchup
1Lemon, zest finely grated and juiced
4Tsps.Prepared horseradish, or to taste, drained
1/4Tsp.Worcestershire sauce
Instructions
Put the water, lemon, thyme, peppercorns and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer and cook for 10 to 30 minutes.
Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 3 minutes for this size. Drain and place on a plate or baking sheet and put in the refrigerator to chill (about 30 minutes). Peel the shrimp and remove the vein along the curve of the shrimp – if your shrimp has the vein. If you purchased shell on and already deveined, you can skip this step. Refrigerate if not serving right away.
When it is time to serve, select the serving vessel of your choice, plate and present to your guests. Enjoy!
COCKTAIL SAUCE:
Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Mix well, then refrigerate until ready to serve. Yields: 1 1/2 cups