Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Shrimp Boil

5 lbs. Shrimp (21/25 count, peeled & deveined)
3 gals. Water
6 Lemons (halved)
12 cloves Garlic
5 tbsp. Kosher Salt
5 tbsp. Crab Boil
12 drops Tabasco
6 Bay Leaves
3 tbsp. Black Pepper
Ice

Méthode:
Place all ingredients in pot except shrimp (squeeze lemons and put juice and rinds into boil); bring to a boil for 3 minutes. Add shrimp and boil for 2 minutes. Pour ice into pot to stop the cooking process. Marinade for 15 minutes. Strain shrimp after 15 minutes and hold refrigerates until needed.