Boiled Shrimp

Living on the Gulf Coast is a blessing if you are a seafood lover. Depending on the season, we have an abundance of shrimp, crab, flounder, red snapper and crawfish. This time of year, shrimp and crab are at their peak so I thought we would discuss shrimp.

First off, the term 'boiled shrimp' is a misnomer. If you actually boil your shrimp, you most likely will overcook them. That is not a good thing. There is nothing worse than a tough, rubbery shrimp, not to mention a whole pot of them. Secondly, the seasoning of the shrimp is often overlooked. Most people use pre-packaged mixes like crab boil. I like to add my own seasonings to suit my taste. Lastly, if you can find head on shrimp, buy them. The flavor is much enhanced.

2 lbs. shrimp
4 qts. water
3 large lemons, juiced, plus rinds
1 large yellow onion, sliced
2 tsp. tabasco
1 1/2 tsp. thyme
5 bay leaves
2 tsp. dry mustard
3 tsp. freshly ground black pepper
1 tsp. Cayenne pepper
3 cloves garlic, crushed
1/4 cup oil

Add all ingredients except shrimp to pot. Bring to a boil and reduce heat to a slow boil. Let cook for at least 10 minutes. Add shrimp to pot and let water come back to a boil, stirring occasionally. As soon as the water begins to boil again and the shrimp turn pink, remove and strain the shrimp. You can serve hot or chill in the fridge.

As a final note: It has become standard practice here in the south for folks to boil corn and potatoes along with the shrimp. In my opinion, when you do this, everything tastes the same. If I want corn, I'll roast it or boil it separately. Same with the potatoes. That way, each item has its' own unique flavor, the way food should be served and enjoyed. Oh, don't forget the cold beer with those shrimp.