Content

• Advice
• Warning

• Add to water:
  • 1/4 cup apple cider vinegar
  • Pinch of salt.
  • Spice. You can use Zatarain's Shrimp Boil or Old Bay Seasoning seasoning powder, or a combination of the two. Use a can of Zatarain's seasoning powder, or 3-4 spoons of Old Bay, or 1 box of Zatarain's with 1 teaspoon of Old Bay.

Boil the water for a few more minutes to allow the spices to dissolve. This step helps turn the filtered water into the broth or brine you will use to add the shrimp to.

Put fresh shrimp in the water. Most chefs agree that boiled shrimp with its head and shell (although it takes the work of peeling when eaten) will taste better and aroma. If you want, you can pull out the black thread from the back before you put the shrimp in the pot.

Boil until some shrimps start to float to the surface. The time for boiling shrimp is not fixed but small shrimp (more than 50 shrimp per 0.5 kg) takes about 2-3 minutes, large shrimp (about 30 shrimp per 0.5 kg) takes about 5-7 minutes. However, these are for general guidance only.

• If you want to test the ripeness, you can see the shrimp ripen when the thickest meat becomes cloudy.
• Do not overcook shrimp. Overcooked shrimp will be hard and chewy. Turn off the heat as soon as a few shrimps start to float in the water.

Pour shrimp into the sieve and then dip it into a bowl of ice water. Just immerse the sieve in a bowl of ice water and take it out immediately. This step will partly help prevent the shrimp from ripening further.

To drain the prawns, place them on a plate and decorate with half a lemon. Enjoy! advertisement

Advice

• Do not overcook the prawns, as they will be hard and flavorless.
• You can add 2-4 garlic cloves and / or 1-2 onions to the broth for a more intense flavor.
• Shrimp that have been left for a long time or frozen are difficult to peel.
• Prepare a cocktail sauce from ketchup, horseradish, lime juice, soy sauce, Worcestershire sauce and honey.
• Processed into a Low Country Boil-style boiled shrimp dish, you can add potatoes, sausages and onions while seasoning, then boil until the potatoes are 2/3. Then, stock shrimp, whole corn, crab, and lobster. These ingredients have a shrimp-like maturity rate, so when the shrimp are floating on the water, you can pick them up and put them on the spread table.
• Covering the pot helps to boil shrimp faster, but be careful not to overcook it.

Warning

• Be careful with boiling water.