In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Boiled Shrimp
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- #28398
Perfectly seasoned and boiled shrimp makes great finger food for a party or snack. Serve with cocktail sauce, warm garlic butter, sriracha mayo, or other dipping sauces.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 bay leaves
20 whole peppercorns
12 whole cloves
1 teaspoon cayenne pepper
1 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon caraway seed
1 teaspoon mustard seed
1/8 teaspoon cumin seeds
1/4 teaspoon fennel seeds
8 cups water
1 large lemon, quartered
1 clove garlic, minced
2 pounds large shrimp, peeled and deveined
directions
Place a 6-inch square of double-thickness cheesecloth on a work surface. Place all the spices in the center and pull the sides up around them to form a purse. Tie the cheesecloth with butcher's twine.
Combine the water, lemon quarters, garlic, and spice satchel in a large pot over medium-high heat. Bring the water to a rolling boil, then reduce the heat to a low boil. Let cook for 5 minutes.
Add the shrimp and let the water return to a boil. Once at a boil, let the shrimp cook for 3-5 minutes or until they are pink and cooked through. Be careful not to overcook the shrimp.
Drain the shrimp and discard the spice satchel. Place the shrimp in a covered container and chill for 1-2 hours.
Serve the chilled shrimp with cocktail sauce.
cook's notes
If you want peel and eat style shrimp, slice the shrimp shells down the back and devein them. Boil them with the shells and tails on.
nutrition data
212 calories, 6 grams fat, 11 grams carbohydrates, 32 grams protein per serving. This recipe is low in carbs.
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