Spicy Shrimp
Ever had a rubbery shrimp, or
one so overcooked the shell won't peel off? Or how about a plain cold shrimp with absolutely no seasoning on
it? That happened to me recently in a
chain restaurant (that will remain unnamed only because I'm feeling kind – and
can't afford to be sued). Considering
how easy it is to make shrimp that's delicious, I can only blame this problem
on ignorance. Lucky for us, my
brother-in-law, Alan, is an expert. Literally. He's a waterman (that
means he catches the stuff himself), seafood wholesaler, retailer and
cook. This is how he does it, and
because my smart sister fell in love with him, now it's how I do it too. I decided to share the love. Oh – note that the shrimp here is boiled not
steamed. Much better that way.
1 pound of big shrimp (fresh
if you can find it)
Put the shrimp in a large
pot, shells and all, and cover with cold water. Bring to a boil and boil only until shrimp are pink, about 3 to 5
minutes. Don't walk away and expect to
come back later to tender shrimp. Keep
an eye on them. Drain in a large colander
and start sprinkling with Old Bay.
around and get the unseasoned shrimp to the top. Sprinkle some more. Repeat until everything is red and
spicy. Serve with lots of napkins and
cocktail sauce.
Trevy Thomas
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