This boiled shrimp recipe is from my Pensacola, Fla., brother-in-law, Tommy Ratchford, and he knows a few things about cooking shrimp. Bar none, this is the best result I have ever tasted.
It’s just right: firm but not overcooked, and very flavorful like shrimp, not a bunch of overt spices. Don’t forget the secret ingredient in the boil: apple cider vinegar. It makes the shrimp easier to peel.
Tommy insists you shouldn’t cook more than 2 pounds of shrimp at a time. If you have more, just start over. I suppose this prevents you from under-cooking some and over-cooking others.
I’ve never tasted a batch from Tommy that wasn’t great. Enjoy!
Header image via flickr user mymoustache and used in accordance with a Creative Commons license.
Come back to familycuisine.net every week for “Southfacin’ Cook,” where Patsy explains the basics to Southern cooking and eating. Contact her with suggestions, questions or requests at thienvt@gmail.com.
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This work by Patsy R. Brumfield is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
