Wednesday, September 9, 2009

Don't need no Red Lahbstah!

Here are instructions for having your very own peel n' eat boiled shrimpz fest!

[I bought 2 lbs of jumbo gulf shrimp for 5$ a lb on sale @ HEB (i win!) so this recipe is only for 2 lbs]

Step 1: Make you a drank! (because you probably just got off work and need one. Martini pictured.)
Step 2: Slice fresh french bread.
Step 2: Douse that french bread in Stubbs spicy BBQ sauce Step 3: Get a BIG pot. Put the shrimp in the pot and put enough water in the pot to just cover the shrimp completely. Then take the shrimp out and put the water on the fire to boil. Pour your seasoning in the pot. I like Zatarains and its only $1.25. The whole bag will season 4 lbs of shrimp so I only use half.
Step 4: Once your water and seasoning are boiling, pour your shrimp in and bring back to a boil and cover. Boil the shrimp for no longer than 2 minutes!
Step 5: After 2 minutes, take off heat and let the shrimp stand in the water for 10-15 minutes to soak up the spices. Pour shrimp in a colander to drain water, put shrimp in a bowl and stick in the freezer for about 10-15 minutes, or until they're as cold as you want them (unless you want 'em hot) While they're cooling, whip up the shrimp-dipping sauce. I like light mayo mixed with Vietnamese Sriracha chili garlic sauce. Verrrryyy spicy. At this time, I put the BBQ bread in the oven- it only needs to get a little crispy on the edges, so about 5-8 minutes will be good.
Step 6: Dinner Time! I had a little fried okra that Dad made left over from the night before so I popped that in the oven with the french bread. Peel N Eat :)

Ta- Dah!


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