Simple Shrimp Boil

Old Bay mug

Most shrimp boil recipes include corn and potatoes (and sometimes sausage), plus they make enough to feed an army. But, I was cooking for one (that’d be me) and I just wanted the “flavor.” The simpler, the better.

Recently I acquired this Old Bay mug (don’t ya love finds like that?) and I knew all I wanted to fill it with were shrimp and rice. (I’ll save the corn and potatoes for company dinner.)

In the time it took to cook the rice, the shrimp were prepped, simmered, and done — nothin’ else to do except spoon a dollop of each into my mug and eat!

Simple Shrimp Boil

(adapted from recipe #262 in 365 Ways to Cook Fish & Seafood by Charles Pierce… and Old Bay, of course)

3 sprigs fresh parsley (save some for garnish)

2 bay leaves

2 garlic cloves, peeled and sliced in half

2 strips lemon peel

1/2 tsp. black peppercorns

1 Tbsp. Old Bay seasoning

1 cup water

1/2 cup dry white wine (I used Chardonnay)

1/2 tsp. salt

1 lb. large shrimp in the shell, deveined with tails intact

1 cup cooked jasmine rice (prepared per package directions)

1-2 green onions, including tops, thinly sliced

Place parsley, bay leaves, garlic, lemon peel, peppercorns, and Old Bay seasoning in a piece of cheesecloth (hint: I used a coffee filter) and tie with kitchen twine.

Bring water, wine, and salt to a boil in a large saucepan over high heat. Add seasoning “bag”; reduce heat to medium and simmer 5 to 10 minutes.

Add shrimp; cook until pink and just beginning to “bend.” (Beware of cooking them until they curl into an “O” — it stands for overdone!) Drain well and discard seasoning bag.

Serve shrimp atop cooked rice. Garnish with green onions and parsley. Feel free to add a salad or steamed veggies and warm French bread for a complete meal.

Old Bay seasoning

FYI, I peeled the shrimp before serving and shared half with my hubby. (They made a flavorful shrimp fettuccine Alfredo, but he ate the evidence!)

‘Twas the least I could do after he constructed this to make my life easier.

Simplicity reigns at the lake. Ahhhhh…


Enjoying shortcuts to happiness,

~ Kim

6 thoughts on “Simple Shrimp Boil

  1. Ohhh, Miss Kim! I love the way you think. I mean just for you and then you share!! Also, fixing some of our favorites for just one (or two) ain’t easy. So this recipe is perfect. Old Bay is one of my most fave seasonings, too. Love it on so many things. Now you’re making me verrreeee hungry for shrimp & old bay! xoxo

    • Ally, thankfully I had a Calculus instructor who cajoled us to “do the math” in our heads (or on paper, as need be.) Downsizing has been an integral part o’ my life this past year or two, as you well know… even if it’s meant “cooking for one” to appease my taste buds. Where there’s a will there’s a way! :)

  2. That looks delicious, Kim. What a lovely presentation in the old bay cup. I hope your life is going well now that you are back home. I always appreciate your writings. Thanks. Sending love your way. Jeanne

    • Jeanne, we were SO close and yet so far away while I was in MN… even farther now that I’ve returned to the lake… but somehow I sense you understand that. And, I love your musings (and cooking) from near or far! One day the twain shall meet, over some mighty good food I might add! xo

    • So I noticed in your recent post, Shirley. :) I’d peel prawns for you any day, xo. You are one BUSY gal and you deserve a lil’ culinary break. (Or come on over to the lake!)

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