Boiled Shrimp for Oysters Bienville


Sunday, March 4, 2018

from The New Orleans Cookbook, Rima and Richard Collin


- 2 lbs whole fresh shrimp, if available or frozen

- 1-1/2 T Zatarain’s liquid shrimp and crab boil

- 1 c salt

-Juice of 2 large, fresh lemons (about 6 T)

-5 drops Tobasco

-4 quarts cold water


Put all ingredients except the shrimp into a heavy 8 to 10-quart pot or kettle. Bring to a boil and boil for 10 minutes, then add the whole fresh shrimp to the boiling water. When the water boils up again, boil the shrimp for 5 to 7 minutes. (Small shrimp will take 5 minutes, very large 7.) Remove the shrimp immediately from the boiling water by dumping them in a colander. Allow to drain thoroughly, then let them cool at room temperature for 5 minutes. Cam serve chilled as cocktail shrimp or use in Oysters Bienville.