Cajun-style boiled shrimp is commonly served alone or used in recipes for gumbo, jambalaya, shrimp etouffee and in some cases, for sandwiches like the shrimp po' boy when fried shrimp is not used. If you are serving Cajun style boiled shrimp as a main course, pair it with boiled or roasted red potatoes, carrots and corn along with a crisp white wine or beer.
Step 1
Place the shrimp in the refrigerator 24 hours before you want to boil them if they are frozen. Do not defrost shrimp at room temperature.
Step 2
Place the shrimp in a colander and rinse them with cold water, tossing the shrimp occasionally. Pat the shrimp dry with clean paper towels and remove the shells with your fingers, leaving the tails intact.
Step 3
Remove the black vein in the shrimp -- the intestinal tract -- with a sharp paring knife by making a small cut directly down the center back of the body of the shrimp, pulling the intestinal tract out with the tip of your knife.
Step 4
Fill a large stockpot or saucepan halfway with cold, clean water. Add the salt, garlic, paprika, thyme, cayenne pepper, two bay leaves, oregano, pepper, white vinegar and extra virgin olive oil. Cover the pot and bring the contents to a rolling boil over high heat.
Step 5
Add the shrimp and boil them for approximately five minutes, or until they have turned a bright pink color.
Step 6
Drain the shrimp in a colander in the sink and transfer them to a large mixing bowl filled halfway with ice water to stop the cooking process. Drain the shrimp and pat them dry before serving them. Discard the bay leaves.
Tips and Warnings
- If you use colossal shrimp instead of jumbo shrimp, you will need to increase the cooking time by several minutes. For smaller shrimp, decrease the cooking time. For best results, watch the shrimp as it cooks or check it every minute or two. Overcooked shrimp will become chewy and lose some of its flavor.
Things You'll Need
- 1 lb. jumbo shrimp
- Colander
- Clean paper towels
- Sharp paring knife
- Large stockpot or saucepan with tight-fitting top
- 4 tsp. salt
- 2 tbsp. chopped fresh garlic
- 2 tsp. paprika
- 2 tsp. thyme
- 3 tsp. cayenne pepper
- 2 bay leaves
- 2 tsp. oregano
- 2 tsp. white pepper
- 1/8 cup white vinegar
- 1/8 cup extra virgin olive oil
- Large mixing bowl
References
- "Fish and Shellfish"; James Peterson; 1996
- "Cajun Cuisine"; W. Thomas Angers; 1985
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