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Any suggestions for shrimp boil seasonings?

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lucybobo May 24, 2007 05:04 AM

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?

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    mark RE: lucybobo May 24, 2007 05:25 AM

    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. hotoynoodle RE: lucybobo May 24, 2007 06:35 AM

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

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        katecm RE: lucybobo May 24, 2007 10:14 AM

        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.

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          kyle798 RE: lucybobo May 24, 2007 11:00 AM

          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. pattisue RE: lucybobo May 24, 2007 11:37 AM

            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.

            1. Richard 16 RE: lucybobo May 26, 2007 02:11 PM

              Lots of good approaches out there. I like to add a *little* smoked paprika to the blend.

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