Boiled Shrimp

One of the things my husband, A.J., misses most about living in New Orleans is boiled seafood. He not only enjoys eating seafood, he loves to have friends and family over on the weekends and boil pounds and pounds of shrimp, crawfish or crabs. Nothing makes him happier than sitting in our backyard on a beautiful sunny Saturday or Sunday afternoon, drinking a beer and "Picking" seafood with our friends. Once he's had his share, he'd sit back in his chair and say, "I wonder what the poor people are doing today.". In my opinion, when it comes to boiling seafood, no one can touch A.J.



Boiled Shrimp -



We used 1-1/2 lbs. of shrimp, heads off, shells and tails on. Fill a medium size pot halfway with water. Add 1/3 cup Zatarain's Crab Boil (powder form) and 1 teaspoon of Zatarain's Liquid Crab Boil to the pot. Cut one lemon in half, squeeze both halves into the water and throw in the lemons too. Add teaspoon salt, and one head of garlic, cut in half cross-wise. Now add 1/4 onion peeled. Allow the water to come to a boil, add shrimp. Allow the water to come to a boil again, remove the pot from the burner and let the shrimp soak for 5-10 ten minutes. The longer the shrimp soak, the spicier, they will be. Drain the shrimp into a colander, eat warm or chill in the refrigerator before serving.


A.J.'s favorite cocktail sauce is 1/3 cup ketchup, 1/4 teaspoon prepared horseradish, a couple of drops of fresh squeezed lemon juice and a dash of Lea & Perrins. Blend together with a fork and dip your shrimp.