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SHRIMP BOIL!
Monday, November 13, 2005
I know boiling shrimp is generally a summer tradition. But, the
shrimp at the Farmer's Market last week were such a good deal that I had to buy
some. And, really, it reached 90 degrees here last week, so if I didn't have a
calendar, I might think it was August instead of November.
If I buy shrimp fresh, I really feel like I owe it to the little
creatures to eat them in the purest way possible, protecting their sweet
delicate flavor as best I can. To me, boiling them is the very best way to get
the most unadulterated shrimp flavor. Boiled shrimp is also one of the quickest
meals I know--throw together some cocktail sauce, a salad, and some buttered
bread, and you're ready to roll up your sleeves and dig in.
Everyone (especially here in south Louisiana) has his or her own
favorite method for boiling shrimp. Some people like to use
beer;
other cooks use lots of
different spices. Like most other recipes, I prefer mine simple. Some people
object to using prepackaged spice mixtures, but I really like Zatarain's liquid
shrimp and crab boil--a tiny bottle lasts forever, and I think the flavor is
subtle enough to provide a nice spicy kick without overpowering the shrimp.
Truth be told, boiling shrimp is one of those things you just
have to do until you find the flavor combination that suits your taste. I offer
my method here, along with my (ultra-simple) recipe for cocktail sauce, but the
most important thing about boiling shrimp is not to overcook them. I like to add
a lot of ice when they're done and let them soak in the liquid for a few hours,
so they soak up the flavor without cooking too long.
Boiled Shrimp with Cocktail Sauce
2 quarts water
1 T. liquid shrimp and crab boil
2 lemons, halved
3 cloves of garlic, halved
1 T. Kosher salt
A handful of black peppercorns
2 pounds shrimp, heads and shells on
In a large stockpot, add shrimp boil, lemons, and garlic to the
water. Boil for 15 or 20 minutes. Add the shrimp, and boil for 3-5 minutes. As
soon as the shrimp begin to turn pink, remove the pot from the heat. Add ice to
cool, and refrigerate.
For sauce:
1/2 cup ketchup
Juice of 1 lemon
4 t. horseradish
Stir to combine. Peel shrimp, dip, and eat!
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archives: my
favorite cookbooks: The Aunts' Recipe Book
by Cindy, Prissy,
Jennifer, and Emily
This is the cookbook
my aunts gave me when I got married. It is a 3-ring binder compilation of all
their favorite recipes and some hilarious photos of me as a kid. It is by far my
favorite book to cook with because it reminds me of people who love me. And,
boy, do they know their food! by Ina Garten Ina Garten's
philosophy on food suits me so well. She believes in simplicity and fresh
ingredients, and everything I have made of hers has been both easy and
delicious. Barefoot Contessa Family Style by Ina Garten I gave my
sister-in-law, Hannah, this cookbook for her birthday last year, and we recently
traded. She has the original Contessa, while I'm trying recipes from this one.
So far, Ina's record with me is impeccable. by Sara Foster I love this cookbook
for its sheer variety; if ever I am in a creativity slump, I can count on this
book to inspire me. Fresh Everyday by Sara Foster with
Carolynn Carreno I just got this one,
and so far I love it. Lots of good basic recipe templates with ideas for
innovation. Come On In! Junior League of
Jackson, MS This cookbook is a
staple in the kitchens where I come from, and whenever I need a southern food
fix, I turn to it. Intercourses by Martha Hopkins and
Randall Lockridge Based on ingredients
that have aphrodisiac qualities, this is a cookbook to hide when your mother
comes over. The food and the photography are fabulous, but as for its
aphrodisiac powers, well, you'll have to be the judge of that (my mother might
read this, after all). The food really is good, though; I've made almost
everything in it. Hot, Sour, Salty, Sweet by Jeffrey Alford and
Naomi Duguid I love Asian food, and
this cookbook is valuable as much for its narrative and photography as for its
recipes. Often, it calls for ingredients I can't find, but I have had fun trying
my own substitutions nonetheless. syndication,
etc.
(look at me--i'm learning about technology!)
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Weekly Menu Monday Shrimp Boil!
Tuesday Huevos Rancheros
Wednesday Fried Green Tomatoes with Shrimp and Remoulade
Thursday Cranberry Pork Chops
Friday Black Bean-Corn Enchiladas with Pork
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places to search for food reading categorical list at chefsblogs
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