How to Boil Shrimp

When you're more in the mood for surf than turf, the only thing standing between you and a delicious seafood dish is knowing how to boil shrimp. Boiling is a popular method for cooking shrimp because it's quick (just a few minutes), no-fuss, no-fat, and produces a firm-but-tender texture. Fresh shrimp are readily available in coastal areas -- especially in the Gulf of Mexico and mid-Atlantic regions. It's best to cook fresh shrimp within 24 hours of buying, so if you don't live near an area where shrimp are harvested, skip fresh shrimp altogether and opt for frozen (they defrost in about 15 minutes when placed in a bowl of cold -- not hot! -- water). Shrimp cocktail is a classic, but for something a little more modern, try serving chilled boiled shrimp with this spicy mayonnaise.
-Hey everyone, I'm Judith. Well today, I'm gonna be showing you how to make boiled shrimp with spicy mayonnaise. This is a fantastic appetizer or a nice dish to serve at a party. So, what you'll need for this is 2 very fresh organic egg yolks, 1 tablespoon of hot mustard powder, 1 teaspoon of fresh lemon juice, 1 cup of canola oil, salt, white pepper, 1 tablespoon of water and 1 pound of medium shrimp peeled and deveined. Alright, so first of all, let's work on our mayonnaise. Now, I love doing homemade mayonnaise. The key is to dribble in that oil slowly. So let me teach you. Alright, so first of all, let's get our eggs, 2 very fresh eggs as I said because we are not cooking these egg yolks. They need to be organic and fresh even [unk] if possible. Alright, so in goes the eggs, the mustard powder, the lemon juice and our oil. Now, what I'm gonna do start whisking this up and the key to emulsify is to keep whisking while you drizzle in the oil. Now, the oil is gonna go little bit, very, very small bit at first. We just wanna drizzle it very lightly, and then as we go, we'll keep adding in the oil. So, keep whisking and keep adding in. Now, let's add in our salt and pepper so that peppers gonna give it a nice little extra edge of spiciness too along with the mustard. The mustard got a really strong and pungent taste especially when it's in powder form. So that's what makes this mayonnaise nice and spicy. Alright, so with the, good amount of whisking, you can get your mayonnaise to the consistency that you like, which should be like this. Now, we have our water there. If we wanted to add that [unk] out a little we could, but I'm gonna place where I'm liking this consistency of mayonnaise. So, if you need to use a mixer, that's fine too just make sure the key to have very, very, very fresh yolks and to dribble in the oil very, very slowly. So, that's the key to your mayonnaise. Alright, we'll see that aside for the moment. Now, here we have our shrimp. They are peeled. They are deveined. Now, if you wanna actually leave peel on that's fine too because actually the peel contains a lot of flavor, but for now we've taken off the peel and I've left the tails on, but that's really just for aesthetic reasons. If you prefer the tail off, that's fine too. Now, to the side of me, I have a big putt of boiling water. That's nice and boiling there. We wanna add our shrimp to the boiling water. Now, literally, ounce our shrimp starts becoming pinky peachy color they're done, they're ready. Do not overcook your shrimp. That's like the worse thing you can do. So, please, once they've become pink, that's all they need, get them out of their and that's fine and before you handle your shrimp or when you're cooking, make sure it's nice and cold on ice before you put it in the water. Alright, so, let's get these guys in there and as I said that's gonna cook up pretty quickly, couple of minutes, maybe 3 minutes max. We're gonna plate that, serve it with the mayonnaise and that will be it. We'll I've turned the heat off. Shrimp are done. They've become a nice pinky peach color and that's what know. So, let's drain off these and serve up a few, perfect, and they are just right, and as I said, this could be a great little appetizer or little order about a party, perfect, and you can do it in no time and you don't need to abort mayonnaise. I've just proved to you that you can make some fantastic mayonnaise and nice spicy one that at home. So there you go, there's a few of our shrimp onto the plate and we'll just serve that with some of these beautiful creamy mayonnaise. Oh, that is just perfection. There you go, that is one beautiful dish. That's how you make boiled shrimp with spicy mayonnaise.

What You'll Need

  •  very fresh organic egg yolks

  • 1 1/2  tablespoons Colman's hot mustard powder

  • 1   teaspoon fresh lemon juice

  • 1   cup canola oil

  •  Salt and freshly ground white pepper

  • 1   tablespoon water

  • 2   pounds medium shrimp, peeled and deveined

Step By Step

In a medium bowl, whisk together the egg yolks, mustard powder and lemon juice. Whisking constantly, slowly dribble in the canola oil. Season with salt and white pepper to taste. Whisk in the 1 tablespoon of water to thin out the mayonnaise if necessary.
Bring a large saucepan of water to a boil. Add the shrimp and boil until pink, about 3 minutes. Drain and let cool. Serve the shrimp with the spicy mayonnaise.

For a summery main dish, consider serving this shrimp and spicy mayo with corn on the cob and red potatoes -- both favorite accompaniments to boiled shrimp, particularly in the South. Add a green salad and you have a full feast. Since this recipe makes a full eight servings, it's perfect for small get-togethers. And it's easy to double, triple or more if you're expecting a larger group.
Knowing how to boil shrimp is an ace up your sleeve when it comes to entertaining, making a great impression with very little effort.
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