Grandpa Joe's
Boiled Shrimp

If you don't have access to a shrimp boat, all you need is a bag of the biggest frozen shrimp you can find!

About this recipe

Too many years ago, Houston, Texas was one of my frequent business destinations.  The refineries and chemical plants I visited were located near Kema, Texas, which (at least at that time) was one of docking locations for commercial shrimp boats.  The locals prided themselves in procuring, cooking, and serving some of the freshest shrimp imaginable.  They cooked it much like I'm proposing here.  Sometimes it was served hot; sometimes cold, but always with a horseradish-ladened Cocktail Sauce.  Oh, and it was always served in the shell!

Ingredients

  • frozen, unpeeled, shrimp
  • Old Bay seasoning
  • distilled white vinegar

Directions

  1. Thaw the shrimp, but do not let the shrimp come to room temperature.
  2. Fill a large bowl half way with ice, and then cover the ice with cold water.
  3. In a large pot, add ¾ cups of water, ¾ cups of distilled white vinegar, and 3 tablespoons of Old Bay seasoning per pound of shrimp.  Cover, and bring to a rolling boil over the highest heat possible.
  4. Add the shrimp, stir quickly, cover again and continue cooking over the highest heat possible.  When the water begins to boil again, as evidenced by steam escaping, cook for an additional minute.  To be sure, however, the total time the shrimp are in the boiling water should be between 3 and 5 minutes, no longer.
  5. Drain into a colander, and then remove the shrimp immediately to the ice bath.  Stir with your hands until all the shrimp are cool.  Pour off the water.
  6. Peel and devein each shrimp.  Rinse, and then refrigerate in a plastic bag until ready to serve.
Boiled Shrimp, succulent and delicious.

Notes

  • I generally ask for #16-20 size shrimp, meaning there are 16 to 20 shrimp per pound.  When using smaller shrimp, the maximum cooking time should be reduced to 3 to 4 minutes.
  • As intimated in the About section, the shrimp may be served warm, and may be served warm or cold in their shell.  You're the chef.  It's your call.
Posted: June 2014; picture added: July 2016.