Boiled Shrimp

Boiled Shrimp

You can easily adjust this recipe for larger amounts of shrimp.

1 gallon	water
1 bag	crab boil (we use Zatarain's)
8 oz (by weight)	salt
1	lemon, cut in half
1	orange, cut in half
1 medium	onion peeled and cut in half
1 cup	liquid crab boil (we use Zatarain's)
2 to 3 lbs	shrimp (with heads, headed, peeled, in the shell, it really doesn't matter)

Put the water is a large pot. Add the bag crab boil, salt, lemon, orange and onion to the water and bring to a boil. Don't add the liquid crab boil yet as it will make you cough in the next step.

Keep the water at a rolling boil for 5 minutes to get the flavor from the lemon, orange, and onion. After five minutes is up, add the liquid crab boil and bring everything back to a rolling boil.

Now add the shrimp. Bring everything back to a rolling boil. As soon as the water boils, the shrimp are done. Pour everything into a colander and scoop out the lemon, orange, and onion while the shrimp and bag of crab boil drain. The lemon, orange, and onion have done their job, throw them away. Let the shrimp and the bag of crab boil drain for a minute or two. The shrimp are ready to serve now, but the next step adds a nice finishing touch.

Transfer the shrimp to a bowl. Take the bag of crab boil out, and cut the top off of it. For every pound of shrimp, scoop out 1 tsp of the brown and yellow mustard seeds, and add these to the cooked shrimp. Stir well. Serve warm or cold. Here's a recipe for great cocktail sauce if you'd like some to serve with the shrimp.

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