HOME > Chowhound > Home Cooking >
May 24, 2007 05:04 AM

Any suggestions for shrimp boil seasonings?

I'm making peel-and-eat shrimp and would like to use seasonings besides Old Bay/vinegar/beer which is what I usually do. Any ideas?

  1. Click to Upload a photo (10 MB limit)
  1. i really like the ci method from several years back. haven't made it for some time, so i don't recall the exact proportions, but never really found them to be that crucial anyhow. here's the method as best i recall (the following is for 1 lb of shrimp)...

    peel shrimp (i know you were planning peel-and-eat, but this step makes a huge difference).

    make a simple fish stock from the shells, 3 cups h2o & salt. bring to boil, then simmer 20 minutes.

    strain shells from stock. add enough h2o to bring back to 3 cups. add 1 cup white wine, 6 or so peppercorns, 6 or so coriander seeds, a couple sprigs of parsley & tarragon (dried works ok, too). return to stove & bring to a rolling boil. once boiling, add shrimp, cover & remove from heat. let stand 10 minutes (i use large/jumbo shrimp, might take a little less time for smaller ones, but i find this technique to be very forgiving). shock in ice water to halt cooking.

    if this appeals & you want the specifics, i can look it up at home tonight.

    1. pernod, water, garlic and chili flake, plus some bay leaf. i've also used tom yam paste and water.

      1. Harissa is lovely with shrimp. Thin it out with some lemon and then steam (I use an aluminum packet). You get some good spiciness from the harissa.

        1. one of the owners of a restaurant i used to work for used pickle juice to boil shrimp. we used to keep the juice from the 5 gallon pickle buckets for him. it sounded weird at first, but in fact is very delicious. kyle

          1. Zatarain's Shrimp and Crab Boil (liquid concentrate) for a more Cajun style seasoning. Or do the usual, but vary the sauce. Instead of a cocktail sauce, make a garlic/butter/lime sauce.