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“There’s something about shrimp that’s still jumping and alive, and then a couple of minutes later we have a meal. And it’s simple and easy to execute for anyone that can get their hands on shrimp,” says Martin. “I kept it stripped down, the way my mom boils it, and didn’t add any smoke and mirrors. I really love (this) recipe. One of my favourite things to eat when it’s hot is just boiled shrimp and watermelon.”
BOILED SHRIMP
1 1/2 bunches celery (about 11 stalks), cut into 4-inch (10 cm) pieces
6 lb (2.7 kg) yellow onions, quartered
12 lemons (3 lb/1.35 kg), halved
1 tbsp cayenne pepper, plus more as needed
1 tbsp whole black peppercorns
5 lb (2.3 kg) medium head-on shrimp
1/2 lb (2 sticks/225 g) unsalted butter
1 to 1 1/2 cups (240 to 360 g) kosher salt
12 oz (340 g) small red potatoes (about 6), scrubbed
6 ears corn, husked
Crackers, for serving
Maria’s Seafood Dip (recipe follows), for serving
Step 1
Fill a heavy-bottomed 4-gallon (15 L) stockpot halfway with water. Add the celery, onions, lemons, cayenne and peppercorns to the pot. Bring the water to a boil over high heat, then reduce the heat to low and simmer until the vegetables are soft, about 1 hour. Taste the stock; it should have a subtle bright vegetable flavour and taste clean, with hints of onion and celery. If it’s nicely flavourful, you’re ready to boil the shrimp; if not, simmer for 30 to 45 minutes more, then taste again.
Step 2
When the stock is ready, raise the heat to high and return it to a boil.
The Link LonkSeptember 01, 2020 at 08:21PM
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Cook this: Boiled shrimp from Mosquito Supper Club - National Post
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