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Nutrition Facts
Serving Size 1 (386g) Recipe makes 6 servings The following items or measurements are not included below: 12 whole allspice 12 whole cloves
Calories 131
Calories from Fat 18		(13%)
Amount Per Serving		%DV
	Total Fat 2.0g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 172mg		57%
Sodium 1341mg		55%
Potassium 267mg		7%
Total Carbohydrate 3.8g		1%
	Dietary Fiber 0.5g	2%
	Sugars 1.0g
Protein 23.3g		46%
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Boiled Shrimp (for salads)

Recipe #60364 | 20 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: ellie_
Apr 21, 2003

This is an easy way to prepare shrimp for salads or to serve cold with cocktail sauce. Recipe adapted from The New High Altitude Cookbook.

SERVES 6 (change servings and units)

Ingredients

1 1/2-2 lbs large raw shrimp (I use thawed frozen shrimp)
6 cups water
1 tablespoon salt
1 bay leaf
2 tablespoons lemon juice
2 tablespoons rice vinegar
1 teaspoon dried parsley
1 stalk celery, sliced into chunks
1 teaspoon pepper
1 onion, sliced
12 whole allspice
12 whole cloves
1/4 teaspoon dried thyme

Directions

1
Wash, peel and devein shrimp.
2
Bring all ingredients, except for shrimp, to a boil in a large sauce pan.
3
Add shrimp.
4
Cover.
5
Simmer 5 minutes.
6
Remove from heat.
7
Drain shrimp well and remove shrimp to bowl.
8
Refrigerate until ready to use.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Seafood > Shellfish > Shrimp
Preparation > Time to Make > < 30 mins
Preparation > Equipment > Stove Top

Featured Reviews for This Recipe

From: SonomaCook

On Jul 9, 2008

Needed a recipe to cook shrimp for a summertime salad and this was perfect! I was leary of the allspice, especially since I only had ground. However, it was so tasty and my large shrimp were cooked to perfection!

1 person found this review helpful

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From: An American in Spain

On Apr 16, 2006

Wow, what flavor! It was a perfect seasoning for the shrimp boil. I did not have any seads of allspice so I added the ground version. I also added about a tsp of corriander seeds. This was a perfect starter for my Easter Dinner today. Served the shrimp with my Aunt Betty's Cocktail Sauce (soon to be posted on "zaar" and it was a total hit! Thanks for sharing.

2 people found this review helpful

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From: Hey Jude

On Nov 9, 2003

Perfect shrimp! I used half the amount of salt called for but did everything else exactly as written. The cooking time was just right to end up with shrimp that was not rubbery and over-cooked. Smells great while cooking. Thanks Ellie, I'm boiling shrimp this way from now on!

2 people found this review helpful

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