1 lb large raw shrimp, shells onIn a medium saucepan, bring the vinegar, water, and seasonings to a boil. Briefly rinse the shrimp in tap water and drain. Add the shrimp to the boil, cover, and remove from heat. Let stand until cool. Drain, briefly rinse, and chill. Shell the shrimp just before serving. Serves 3 or 4 on a bed of head lettuce.
1/2 c white vinegar
1/2 c water
2 T Old Bay seasoning
1/2 t salt
What's hot on Dr Daddy Cooks?
- Schmaltz (Rendered Chicken Fat)
- Crispy Batter for Fish, Chicken, or Vegetables
- Beans and Greens
- A Sound Knife Set for a Serious Cook
- Crispy Pita Points
- Chinese Lion's Head Soup
- Tuna Salad
- Easy Poached Egg for One (or Two)
- Improvised Steamer for Plates and Shallow Bowls
- Rigatoni alla Pastora (Shepherd style)
Thursday, December 27, 2018
Boiled Shrimp for Cold Salads
Developed December, 2018. The method prevents overcooking and yields a flavorsome, tender product ideal for a shrimp cocktail or eating off a fork. A tangy cocktail sauce adds to the pleasure.
Subscribe to:
Posts (Atom)