04-27-2005, 05:00 AM
Peel 2 1/2 pounds shrimp.
Bring 2 gallons water to a boil with 2 cut lemons, 2 ounces crab boil and 2 ounces coarse sea salt.
Let water boil for a few minutes to incorporate flavors....add one shrimp to the water and cook.
Taste - adjust seasonings. If you like it spicy, add more crab boil, and if it is too spicy, throw away 1/2 of the water and start over.
Drop all the shrimp and cook while stirring slowly to mix the shrimp up and help them cook evenly.
Drain into a colander, spread onto a sheet pan and let cool.
Add following mixture:
1/2 cup julienne basil leaves
2 tablespoons minced garlic
3/4 cup virgin or extra virgin olive oil (do not use
very expensive extra virgin olive oil. It will
overpower the flavor of the shrimp.)
1/4 cup lemon juice
2 tablespoons crushed red pepper flakes
1 can quartered artichoke hearts
2 cups quartered Roma tomatoes
Bring 2 gallons water to a boil with 2 cut lemons, 2 ounces crab boil and 2 ounces coarse sea salt.
Let water boil for a few minutes to incorporate flavors....add one shrimp to the water and cook.
Taste - adjust seasonings. If you like it spicy, add more crab boil, and if it is too spicy, throw away 1/2 of the water and start over.
Drop all the shrimp and cook while stirring slowly to mix the shrimp up and help them cook evenly.
Drain into a colander, spread onto a sheet pan and let cool.
Add following mixture:
1/2 cup julienne basil leaves
2 tablespoons minced garlic
3/4 cup virgin or extra virgin olive oil (do not use
very expensive extra virgin olive oil. It will
overpower the flavor of the shrimp.)
1/4 cup lemon juice
2 tablespoons crushed red pepper flakes
1 can quartered artichoke hearts
2 cups quartered Roma tomatoes