- 2 lb. shrimp head on, no matter the size of shrimp, cover with water so there is at least 1 to 2 inches of water covering.
- 1/4 cup cider vinegar
- 3 to 4 tablespoons Old Bay Seasoning, to taste
- spices, to own liking,if desired
- I don’t care if you use cold, warm or hot water!
- Start cooking shrimp.
- The water may never come to a boil.
- But constantly stir shrimp.
- Don’t worry about the water boiling or time, it does not matter!
- When you see 1 or 2 shrimp float drain immediately and have an ice bath waiting, to shock the shrimp and stop cooking process.
- Drain well and chill 1 hour before serving!
- If eating hot serve right after cooking.
- If you follow this method you will only serve the best.
- I have been following my recipe for over 20 years and it is fool proof.
A Reviewer said; “add along with the Ole bay, some Garlic powder and Cavender’s Greek seasoning (Salt Free version), keeps the shrimp from getting tough. ”
7/28/15 – First try was with headless and the tails rose to point up after only a few minutes in the water that was boiling when dropped in. Did not seem so rubbery but also not “crunchy”.