Boiling Shrimp till a few float

  • 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

Directions

  1. I don’t care if you use cold, warm or hot water!
  2. Start cooking shrimp.
  3. The water may never come to a boil.
  4. But constantly stir shrimp.
  5. Don’t worry about the water boiling or time, it does not matter!
  6. When you see 1 or 2 shrimp float drain immediately and have an ice bath waiting, to shock the shrimp and stop cooking process.
  7. Drain well and chill 1 hour before serving!
  8. If eating hot serve right after cooking.
  9. If you follow this method you will only serve the best.
  10. 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. ”

Found at http://www.food.com/recipe/perfect-boiled-shrimp-112889

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”.

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