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.
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!