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Lowcountry Cold Boiled Shrimp


Sometimes I get a hankering for some simple shrimp. It’s easy but you have to watch it. Shrimp cooks quickly. The secret is to take them out before they turn rubbery and then cool them down to stop the cooking process.

You will need:

1 1/2 lbs shell on shrimp

8 cups water

Old Bay

1/2 cup ketchup

1 tsp horseradish

Lemon wedges

In a large pot, bring water to a boil. Add shrimp and simmer until pink, about 2-3 minutes depending on the size of the shrimp. Drain and transfer cooked shrimp to a bowl of cold water with some ice, to stop the cooking process and let cool.

While the shrimp is cooling, make cocktail sauce mixing ketchup and horseradish together.

Drain shrimp, place on a platter and sprinkle with old bay. Serve with lemons wedges and cocktail sauce.



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