This past week, our fresh gulf shrimp vendor from Galveston made their last trip to Wisconsin for the season. During the warmer months, they normally make the trip every three to four weeks and there is nothing that compares to wild-caught gulf shrimp that has never been frozen - especially when simply boiled in the shell and eaten while still warm. Oh, My!
My favorite shrimp boil is adapted from an Emeril Lagasse recipe with lemon, bay leaves, cayenne and other seasonings.Whether eaten warm or chilled, these truly are perfectly spiced boiled shrimp!
Perfect Spiced Boiled ShrimpRecipe Adapated from Emeril Lagasse
1 large or two small lemons, halved
4 quarts water
3 bay leaves
1 tablespoon kosher salt
1 teaspoon cayenne
2 tablespoons Old Bay seafood seasoning
2 pounds shell-on shrimp
Squeeze the lemon juice a large stock pot filled with 4 quarts of water. Add the squeezed lemon halves to the pot. Add salt, cayenne, bay leaves, and Old Bay seasoning. Bring the mixture (without shrimp) to a boil and boil for 5 minutes.
Add the shrimp to the pot and return to a boil. Cover, remove from heat, and leave for 4 to 5 minutes. Drain the shrimp into a colander and cool for about 5 minutes before eating.
Serve with your favorite seafood cocktail sauce.