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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Chef Versatility strikes again Ingredients:
2 1/2 lbs medium shrimp, unshelled |
3/8 cup salt |
1 gallon water |
4 tablespoons celery powder |
3 tablespoons cayenne pepper |
2 tablespoons dry mustard |
1 tablespoon mace |
1 tablespoon powdered ginger |
2 tablespoons paprika |
3 tablespoons bay leaf powder |
2 1/2 teaspoons ground coriander |
Directions:
1. Mix spices well; store in dry place in a tightly covered container; will keep for one month.
2. Add salt and shrimp boil spice to the water and bring to a rolling boil.
3. Add the shrimp, stirring, and boil for 3 minutes or until shrimp is pink and opaque.
4. Mushy shrimp is undercooked; tough shrimp has been overcooked.
5. Drain immediately, and run under very cold tap water or chill with ice immediately to stop cooking process.
6. Refrigerate until ready to use.
7. Shrimp boiled like this can be served in the shell, as an appetizer or main dish, or it can be shelled and used in salads and other dishes.
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