Boiled Shrimp

There are so many wonderful things about living in the South, and one of them is the close proximity to fresh gulf seafood.  I actually live in central Louisiana, so it’s harder to get here.  But I went to visit my parents for a night down in south Louisiana and saw a seafood market advertising fresh shrimp for a great deal.  I got my dad to part with his winning boiled shrimp recipe and picked some up for a fun, tasty dinner!

Gerry’s Boiled Shrimp


10 lbs. fresh shrimp

2 cups Zatarain’s Crab Boil (powder)

1/2 large bottle Zatarain’s Liquid Crab Boil

1/2 large bottle lemon juice

2 onions, quartered

3-4 lemons, halved and squeezed



Start by putting 3-4 inches of water in the crawfish pot.  Add everything but the shrimp, stir.  Bring seasoned water to a hard boil, add shrimp, cover and bring back to a hard boil.  Time at this point for 3 minutes, then shut off the gas.  Take the lid off and allow to soak for 5 minutes.  Remove promptly, drain and serve.

Note:  We added “extras” to the pot:  corn, potatoes and mushrooms.  If you do this, once the water has begun to boil, add the corn and potatoes.  Allow to cook for 15 minutes.  After 7 minutes have elapsed, add the mushrooms.  Once the full 15 minutes are up, continue with the rest of the recipe.

boiled skrimps 002

Boiled Shrimp

The Verdict:  Yummalicious!!!  These were the perfect seasoning, spicy with a hint of lemon!  There is truly nothing like a good seafood boil in Louisiana.  I hadn’t had boiled shrimp in ages and this definitely hit the spot.  Thanks to my dad for giving us the recipe, and thanks to my husband for doing the cooking!


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