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Moist and Spicy Poached Shrimp a.k.a. "Shrimp Boil"

How to make Perfectly Moist and Spicy Shrimp Boil

Difficulty Level:    

Serves 4


Texas Gulf shrimp or any other shrimp 5 lb.

3 Quarts Water

2 tsp. Granulated Salt

2 Bay Leaves

1 Lemon, cut in half

1 tsp. Paprika

½ tsp. Onion Powder

½ tsp. Garlic Powder

¼ tsp. Ground Black Pepper

¼ tsp. Mustard Powder

¼ tsp. Dried Thyme Leaves

¼ tsp. Ground Coriander Seed

1/8 tsp. Ground White Pepper

1/8 tsp. Cayenne Pepper

1/8 tsp. Ground Cloves

1/8 tsp. Ground Allspice


Large Pot - ideally at least a 12 quart



How to prepare shrimp  

  1. Cleaning shrimp. Check out the video below:

How to prepare boil Mix  

  1. Place all of the boil ingredients in a pot large enough to hold all the shrimp, and bring to a boil over high heat.

  2. Turn down heat and simmer for 10 minutes.

  3.  Bring back to a boil and add the shrimp.

  4. Turn off the heat and let the shrimp sit in the hot water until they turned pink, have curled, and reach 160 degrees in the thickest part of the body.

How to assemble your dish  

  1. Pour the shrimp out into a colander to drain and serve.

Tip from the chef: This method is also known as poaching and that's truly what we are describing here. In the chef's world if you boil your shrimp, you do an injustice to your shrimp. They should be gently poached so they retain their juices and flavor. You want that to stay in your cooking product instead of transferring all shrimp taste and flavors to your pouching water. 

Try this wine pairing  

Our Master Sommelier says- Pinot Grigio served very cold! Pinot Grigio has always been my wine equivalent to a light refreshing beer (think most big American or Mexican beer brands) and when you’re crushing a bunch of spicy shrimp; I want a wine that goes down easily and I don’t need to think about, to enjoy.


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