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.
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,