We had Kaytie’s parents (Kathy & Eddie) over Sunday night to celebrate Mother’s Day. Since I had been working the busiest lunch all year from 9 to 4, we needed an easy meal. Easy and delicious.
Our go-to meal? Boiled shrimp. It’s one of Eddie’s specialties – he also fries a mean piece of deer meat, but only when Kathy’s out of town. Anyway, Kaytie has learned the recipe well, and now you can, too.
For sides, we had boiled potatoes, blanched asparagus, and grilled corn.
Eddie’s Boiled Shrimp
raw, unpeeled, headless shrimp (roughly 1 lb per person)
crab boil (found by the spices at the store)
1-2 lemons, cut in half
1 onion, quartered
Fill a large pot ¾ full of water. Add crab boil to taste – Kaytie usually uses two capfuls.
If you have bought frozen shrimp, which we usually do, thaw it out. We put the shrimp in a colander and run cold water over it, and this thaws it pretty quickly.
Bring the water to a rolling boil. Add the shrimp, lemons, and onion – this will stop the boiling.
Let the water return to a boil. When it does, boil for 1 minute.
Turn off the heat and add a generous amount of salt. (This makes the shrimp easier to peel.)
Let the pot stand covered for 5 minutes.
Drain the water off, and dump the shrimp over ice, which will stop them from overcooking themselves.
Drew’s Delicious Cocktail Sauce
1 ½ cups ketchup
1-2 Tbs horseradish to taste
juice of 1 lime
1-2 Tbs Sriracha hot chili sauce
1 heaping Tbs honey
Mix together, chill, and serve.