Makes 7 to 8 pounds shrimp
YouTube instructional video is at the bottom.
What you’ll need
7 to 10 pounds small or medium-sized Louisiana shrimp
Seasonings
Zatarain’s shrimp and crab boil
Cayenne pepper
Red Pepper flakes
1 yellow onion
5 ribs celery
2 medium-sized green bell peppers
2 pods garlic
2 or 3 large or medium-sized lemons
5 to 8 cups Ice cold water
Tools you’ll need
12-to-15-quart pot
Box fan (For ventilation)
Large wooden spoon
Preparation of ingredients
Seasonings and lemons
Step 1- Chop 1 large yellow onion, 5 ribs celery, and 2 green bell peppers into medium-sized chunks. Cut the top of 2 pods of garlic and cut the lemons into quarter pieces with a knife and set aside. Make sure you rinse off your celery green bell peppers and lemons off with cold water before you chop them.
Shrimp
Note- Make sure you rinse the shrimp off a little bit at a time.
Step 2- Rinse off 7 to 8 pounds of small or medium-sized Louisiana shrimp off with cold water. Once done place the shrimp in the fridge until they are ready to be boiled.
Important notes
Before you begin boiling your seasoned liquid and shrimp, make sure you place a box fan into your kitchen window with the air going outside. This will vent out the strong aromas from the seasonings. Also do not attempt to taste or smell the seasoned liquid as it is very strong and concentrated.
Preheat your fire to high heat- Since we are using a large pot, you must have the flame set to the highest setting to ensure even cooking. Also, there’s no measuring required for the seasonings like the onions and bell peppers (Example) and the lemons.
Step 3- Add 6 quarts water, followed by your chopped yellow onion, chopped celery, chopped green bell peppers, 2 pods garlic, quartered lemons, 1 and 1/2 cups Zatarain’s shrimp and crab boil and 1 tablespoon cayenne pepper or Crushed red pepper flakes. You can also add 1 tablespoon of the cayenne pepper and the crushed red pepper flakes combined. Stir all ingredients together. Cover your pot with a lid and let simmer for 1 hour stirring occasionally. Make sure you don’t attempt to taste or smell the highly seasoned liquid.
Step 4- Add your 7 to 8 pounds shrimp and stir. Also if you want to add more shrimp, you can do that if you like. This recipe can cook up to 10 pounds of shrimp altogether. Cover your pot with a lid and let the shrimp simmer for 4 to 5 minutes.
Step 5- Once done the shrimp should be floating at the surface of the liquid. To stop of cooking process, add 5 to 8 cups ice cold water into the pot and stir.
Soaking process
Note- The more you let the shrimp soak, the better the flavor. This is like a brining or marinating process where the meat or seafood is soaked in seasonings or a highly seasoned liquid, resulting in the meat or seafood absorbing the flavors and juices from the highly seasoned liquid. The shrimp will not be salty or super spicy like the liquid.
Ways to serve and storage
Step 6-Cover you pot with a lid, let the shrimp soak in the liquid for 1 to 2 hours or overnight before serving. The shrimp can be served hot, warm or cold. To serve remove the shrimp out of the liquid with a large slotted spoon or mesh straining spoon and place onto a serving dish. If you are soaking the shrimp overnight, let the shrimp and the liquid cool until the liquid reaches a temp of 140 degrees F. From there divide the shrimp and the liquid into containers and place into yout fridge overnight.
Reheat step
If reheating the next day, reheat the shrimp in the same large pot you cooked them in. Add the shrimp and liquid into the large pot and preheat your fire to high heat. Cover your pot with a lid and let the shrimp get hot for 15 minutes.
YouTube instructional video
