The Pioneer Woman Tasty Kitchen
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1950s Better Homes and Gardens Shrimp Boil

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Level: Easy

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Description

Everyone: you must try this. I am not kidding. It’s worth investing in a bottle of mixed pickling spice.

This is easy, fast and the best thing to make for company. I used to make 1 pound per person and let them gorge themselves on unshelled shrimp. People went crazy. Always. Best chilled but fine warm and left over. Serve with garlic in melted butter or Heinz zesty cocktail sauce.

Ingredients

  • 1-½ Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Salt
  • 1 teaspoon Mixed Pickling Spice
  • 2  Bay Leaves
  • 6 cups Water
  • 2 pounds Unpeeled Shrimp, Preferably Gulf (NOT Thai)
  • 2 stalks Celery, Sliced In Long Pieces, To Serve

Preparation

In a large pot (at least 6-quart size), add all spices and seasonings to water. Bring to a boil. Add shrimp and bring back to a boil. Simmer 5–8 minutes or until shrimp have turned pink and are floating on the surface. Drain in colander in sink.

Let cool in the refrigerator, or for quicker cooling, in the freezer for a short time.

Plate with celery. Serve with Heinz Zesty Cocktail Sauce (can add extra fresh lemon juice and horseradish) or Heinz Cocktail Sauce and/or melted butter mixed with minced or pressed garlic.

This has a very subtle, elegant flavor to it. People don’t mind shelling their own if they can eat all they want!

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