Quote:
Originally Posted by florida girl
Ok, this is from Jesse's Book of Creole & Deep South Recipes, by Edith and John Watts.
2 tblspns chopped celery
1 tblspn black pepper
1 tblspn hot red pepper
4 whole cloves
4 bay leaves
5 sprigs thyme
2 tblspns parsley, minced
6 whole allspice
It calls for 1 cup of salt, but I prefer it without it.
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Wow, lots of stuff there.
My boil is only salt, ground red pepper, dry mustard and a splash of vinegar. (I guess because I'm a product of the Northeast US) Enough water in the pot to cover the shrimp (but don't put the shrimp in yet) add salt to the water till it tastes like the sea. Adjust the amount of red pepper/mustard depending on how much heat you like. The vinegar is supposed to make the shrimp easier to shell (or so I've been told). Bring to rolling boil, then add the shimp, stir to incorporate, turn off the heat, cover pot and let them sit till they're pink--not till they're overcooked and rubbery. Then strain and hit with cold water to stop the cooking.
To make mixing the spices easier, I usually combine some salt, spices and vinegar in a bit of water in the pot first, then add the rest of the water and adjust the salt and seasonings. Getting fresh, medium (peel & eat sized) shrimp is uber-important.
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