113 BOILED RIVER SHRIMP | Hooks, Lies & Alibis with Chef John Folse | LPB
  Programs|
Schedules|
play button image Watch|
Services|
Education|
News|
Friends|
Kids|
Shop LPB|
Contact|
About Us|
Thursday, January 18, 2018
Donate Now!!

113 BOILED RIVER SHRIMP

Prep Time: 1 Hour
Yields: 12 Servings

Comment:
River shrimp, unlike lake or Gulf shrimp, cook in just a few minutes and absorb the seasoning flavors immediately. The preferred cooking method is to let the water come to a boil, then turn off the heat and allow the flavored liquid to infuse the shrimp. The soak time should not exceed 5–7 minutes. If the shrimp are left too long in the water, they will become difficult to peel. The red roe inside the shrimp shell is the real delicacy of this dish.

Ingredients:
20 pounds (31–35 count) head-on river shrimp, washed
30 quarts cold water 6 medium onions, quartered
6 heads garlic, split in half exposing pods
6 lemons, quartered
1 cup vegetable oil
4 pounds salt ½ pound cayenne pepper 4 (3-ounce) bags crab boil

Method:
In a 60-quart stockpot, bring water to a rolling boil. Add onions, garlic, lemons, oil, salt, cayenne and crab boil. Allow ingredients to boil 30 minutes in order to infuse flavor into water. Stir in shrimp and turn off heat once water returns to a boil. Allow shrimp to soak 5 minutes. Test for seasoning before removing from pot, but do not let shrimp soak too long. Remove from pot, drain and serve immediately.

protect my public media About Jobs @ LPB Privacy Policy Public & EEO Reports louisiana.gov LPB Webmail Closed Captions Contact & Address
© 2018 LETA. All Rights Reserved.