I have had several requests for the recipe for the boiled shrimp that my darling husband missed out on last night because he was chatting it up with his golf buddies at Midtown. So, I thought I would oblige. However, there really isn’t a recipe. I think Mom’s boiled shrimp are made while in a certain state of mind… a beach state of mind even when you are inland. When she makes them my sister and I want to drink the water that they are boiled in before the shrimp ever go in to boil. There isn’t anything very special about the water or what is in it… I think it just takes us back to a simple time in life when summers were full of sand and salt air.
Anyway, absent of that state of mind I can tell you the technicalities of making the shrimp peppered with momisms along the way…
What you need…
Shrimp – If you live inland your best bet is to buy the flash frozen shrimp. You don’t know how long those critters at the seafood counter have been out of the water. The frozen shrimp were caught and frozen… no sitting out lookin’ purty.
Water – use what you want… tap water works just fine… if you are at the beach all the better… It may not be fit to drink, but it makes a darn fine shrimp boil.
Apple Cider vinegar – don’t even THINK about using that white vinegar stuff… you will not have good results. I really haven’t figured out what “white vinegar” is good for other than cleaning.
Old Bay seasoning – only Old Bay… do not use some silly Old Bay knock off and think you are going to have shrimp worth eating.
Yes, that is all you need. Please do not add to the recipe. The best shrimp don’t NEED anything. They had spent their sweet little lives hanging out in brine and readying themselves for this trip to the pot. Don’t make the mistake of spicing them up just because you think this is too plain. It is not.
You can shell the shrimp or not. My husband doesn’t like to have to shell his shrimp so I shelled two pounds last night. Pour enough water in the pot to cover the shrimp – No, don’t put the shrimp in the pot to see how much water to put in – I don’t know how you know how much water you need, I am just telling you what Mom told me. Make a good guess. Then you add the apple cider vinegar. Add it until the water changes color. Again… to what color, I am not sure. It’s cooking by feel and it is what years of experience taught my mom and has hopefully taught me. Next you add the Old Bay. One, two, three dumps of Old Bay out of the big hole in the top of the canister. “Dumps” I am sure that is the Mom term for some specific measurement, however, I don’t know what measure that is. Let all of this come to a ROLLING boil… Mom at this point is fixing herself a Jack and Ginger and sharing all her sage advice with her girls. Once the water boils add the shrimp. Boil until their little tails turn up to the top of the water. Drain. Put a pot lid on top of the shrimp in the colander and finish your Jack and Ginger. Eat when you darn well please. They will be good cold or hot.
Scott didn’t get any shrimp last night… all three boys took the leftovers in their lunch today.
