And I’m not talking about crawfish, either!
My good friend BB came down this week, after our first of two wonderful fishing trips (post and pics later, Tar Baby, et. al.) we were starving, so we drove down the bayou and bought some shrimp fresh off the boat.
Don’t want to make you folks jealous, but all we could find were 15-20’s, which I think are WAY too big to boil. And to not make you further jealous, we paid $2.75 per pound. Yes, folks, that’s right.
But we had an envie (ohn vee`) so we had to boil some, regardless of the size.
There are just about as many personal touches to boiling shrimp as there are to making gumbo; as I’m sure we’ll all find out before the end of the week and this week’s prize drawing.
But I’ll show you what we did with what we had on hand (town is about 20 miles away, and I don’t run to town very often).
fresh shrimp with shells and heads ON!
small red potatoes (or large ones cut in half)
Powdered boiled seafood seasoning
Liquid boiled seafood seasoning
Special dip and saltine crackers
(Smoked sausage optional)
Usually, we would boil these outside on a big butane burner in a huge pot, but our burner drowned during Hurricane Ike and was never replaced. So we pulled out my two largest pots and put them on the stove to boil.
While that is going on, make some delicious side-item dip, pictured in the little bowl above. Oh, and pick out some small potatoes. If all you have are large ones, then cut them in half (caution: they will cook faster and absorb more seasoning that way).
Just to keep it simple, follow the directions on your favorite seasoning blend.
We put half of the above bag in each pot. And then we put about 3 Tablespoons of liquid crab boil in each pot, along with lots of salt. At this point, you should cover the pot and turn on the vent hood because the fumes WILL CHOKE YOU once the water boils.
Once water reaches full, rolling boil, add the shrimp and stirl well. Bring back to a quick boil and boil for about 5 minutes. Take a shrimp out, peel and taste. If it’s hard to peel and chewy, boil another five minutes. Taste and repeat if necessary.
Once they are done, strain and serve on individual trays or spread out in center of newspaper-covered table. Keep a big roll of paper towels on hand, too! Some of our family likes to split the potato open and cover in butter, salt and pepper. I like to dip them in the sauce and eat them just like that.
Break the heads off, peel the shell off, and enjoy the unique flavor of the Gulf of Mexico bursting forth in your mouth. I promise you it’s better than swallowing saltwater while swimming in the ocean!
So tell me, please, how you boil your shrimp and how you like to eat them. Do you eat them one by one? Or do you peel a big stack and then pig out?
Scott over at Community’s feeling very generous this week. Guess what this week’s prize is?
It’s the cute set of espresso cups and saucers! Okay, run out and tell your Aunt Clothilde, and your Cousin Matille, and your maw maw and your paw paw and everyone that has the internet because these cups are just too cute to pass up!!! I might have to order me a set so I won’t be too jealous of the winner!
So, let me hear from ya, okay?
Coming soon: Limits and limits of reds. Reds? Red what?