BOILED HEAD-ON SHRIMP RECIPE - NYT COOKING
Provided by Molly O'Neill
Total Time 30 minutes
Yield 6 to 8 appetizers or 4 entrees
Number Of Ingredients 7
Steps:
- In a large kettle, combine the chili, peppercorns, bay leaves and salt with 1 gallon (16 cups) water. Bring to a boil over high heat. Lower the heat and simmer, uncovered, for 20 minutes.
- Add the vinegar, raise the heat and bring to a rolling boil. Add the shrimp, turn off the heat and cover. Allow to sit, stirring occasionally, until the shrimp are just cooked through, about 5 minutes. Drain and serve the shrimp immediately, garnished with lemon wedges. Pass hot sauce on the side.
Nutrition Facts : @context http//schema.org, Calories 88, UnsaturatedFatContent 1 gram, CarbohydrateContent 2 grams, FatContent 1 gram, FiberContent 0 grams, ProteinContent 16 grams, SaturatedFatContent 0 grams, SodiumContent 643 milligrams, SugarContent 0 grams, TransFatContent 0 grams
SHRIMP BOIL RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Provided by Food Network Kitchen
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.
- Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes.
- Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.
Nutrition Facts : Calories 379, FatContent 10 grams, SaturatedFatContent 5 grams, CholesterolContent 225 milligrams, SodiumContent 735 milligrams, CarbohydrateContent 41 grams, FiberContent 9 grams, ProteinContent 30 grams
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