Boiled Shrimp (a joint venture)

While my parents were in town this last weekend we decided to tackle a recipe together, and since fresh gulf seafood products are not plentiful in the great lakes region, we decided to make Boiled Shrimp.  Far from the most difficult recipe to make, it certainly is one of the harder ones to eat.  None of us had  particularly solid methodology in peeling these suckers, but once you were through with the autopsy, the final product was pretty tasty.  One thing I learned is that it doesn't take long for the shrimp to absorb the flavor of whatever else you put in the boiling pot with it.  We also cheated a bit by purchasing some seafood dip sauce.  Overall I don't think we'll make this often, but it wasn't bad.

Boiled Shrimp

New Orleanians like their shrimp very well seasoned.  But because of the mistaken notion that shrimp must cook a long time to absorb flavor, many local boiled shrimp are soggy.  The best way to ensure firm and spicy shrimp is to boil the court-bouillon for 10 minutes before adding the shrimp, then boil no more than the prescribed 5 to 7 minutes and remove at once from the water.

2 lbs. whole shrimp
1 1/2 Tbs. liquid shrimp and crab boil
1 cup salt
Juice of 2 large lemons
5 drops Tabasco
4 qt. cold water

Put all the ingredients except the shrimp into a heavy 8 to 10 quart pot.  Bring to a boil and boil for 10 minutes, then add the shrimp to the boiling water.  When the water boils up again, boil the shrimp for 5 to 7 minutes.  Remove the shrimp immediately from the boiling water by dumping them into a colander.  Allow to drain thoroughly, then let cool at room temperature for 5 minutes.
Place the shrimp in a large bowl, cover with several layers of plastic wrap, and refrigerate.  Serve chilled.  Accompany with dipping sauce made with ketchup, horseradish, lemon juice and Tabasco.