3 3/4 quarts water
1/2 cup lemon juice
2 lemons, quartered
1 tablespoon whole allspice
8 bay leaves
2 teaspoons cayenne pepper
1 tablespoon whole cloves
1 teaspoon ground coriander
2 teaspoons dill weed
2 teaspoons mustard seed
3 tablespoons parsley, diced
1 tablespoon salt
7 pounds shrimp (medium to medium large), thawed
Servings: 50
1. Bring water, lemon juice, lemons, and seasonings to a rolling boil in a steam-jacketed or large kettle.
2. Add shrimp and bring to a full rolling boil. Cook only until shrimp turn pink, approximately 3 minutes.
3. Remove from heat and drain immediately.
4. Chill quickly (4 hours or less) to below 41°F.
5. To serve, arrange shrimp on top of shaved ice. Serve with Cocktail Sauce. Garnish with lemon wedges and fresh herbs.
Notes: Frozen unthawed shrimp may be used. Stir after adding to boiling water.
Shrimp may be served hot.
A commercial shrimp boil may be substituted for space.
1/2 cup lemon juice
2 lemons, quartered
1 tablespoon whole allspice
8 bay leaves
2 teaspoons cayenne pepper
1 tablespoon whole cloves
1 teaspoon ground coriander
2 teaspoons dill weed
2 teaspoons mustard seed
3 tablespoons parsley, diced
1 tablespoon salt
7 pounds shrimp (medium to medium large), thawed
Servings: 50
1. Bring water, lemon juice, lemons, and seasonings to a rolling boil in a steam-jacketed or large kettle.
2. Add shrimp and bring to a full rolling boil. Cook only until shrimp turn pink, approximately 3 minutes.
3. Remove from heat and drain immediately.
4. Chill quickly (4 hours or less) to below 41°F.
5. To serve, arrange shrimp on top of shaved ice. Serve with Cocktail Sauce. Garnish with lemon wedges and fresh herbs.
Notes: Frozen unthawed shrimp may be used. Stir after adding to boiling water.
Shrimp may be served hot.
A commercial shrimp boil may be substituted for space.
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