2 LBS Shrimp boil recipe?

Do 4 pounds instead:
from the recipe collection.

Stovetop Boiled Shrimp

If you plan to boil shrimp in your kitchen, the most important tool is a powerful vent over the stove. No kidding: The spicy boiling water will have you coughing in no time unless you can vent it away. Here is how I do it at home. I am giving the brand name here because spice mixes vary, particularly when it comes to heat and salt. I use Zatarain's because it is both salty and hot, so I see no reason to add additional salt or cayenne. I like to use a combination of powered and liquid seasoning as well as a bag of the whole seasoning. (I think I like those bags of whole seasoning because they remind me of my father, who was an expert shrimp boiler.) I do like my shrimp spicy. If you don't, cut down on the liquid concentrate.

4 quarts water
5 Tbs Zatarain's powdered Complete Crawfish, Shrimp and Crab Boil
2 Tbs Zatarain's Concentrated Shrimp & Crab boil
1 bag of Zatarain's Crawfish, Shrimp & Crab Boil in Bag
2 lemons, quartered
1 medium onion, quartered
1 head garlic, cut in half
4 lbs head-on medium shrimp
8 to 10 new potatoes, if desired
4 1/2 ears of frozen corn on the cob
3 cups ice

Fill pot with enough water to cover shrimp and vegetables. Add seasoning. If boiling potatoes and corn, add those now, cover and bring to a full, rolling boil. Add shrimp, cover, bring back to a full boil and allow to boil for 3 to 5 minutes. Look for shrimp to rise to the top of the pot. Look for a separation of the shell from the shrimp. As soon as you see that separation, turn heat off.

Top with a few cups of ice. Stir. Allow shrimp to soak in seasoned water for 20 to 30 minutes, tasting every 10 minutes or so until just right.

Servings: 2
Source: Times-Picayune

quote:

---

At some point, you just have to cook and figure it out like an adult.

---

This is a food board on which many folks ask questions and on which many folks learn about cooking and even learn to cook dishes from posts they read here.

I’m hoping you make a resolution not to be a jerk in the new year.

To the OP, season your water and taste as you add. For shrimp, the water needs to be over seasoned to get flavor in the shrimp. I taste and eyeball, so I’m sorry I’m not much help.

You’re being a jerk, period. OP is cooking for others and asked for help. You gave zero advice. You should have refrained from responding.

2lbs. I would just put a steaming basket in a pot, cover the shrimp in crab boil powder and steam them. You can control the cook better, and prevent overcooking. They taste pretty much the same as if you boiled them. This is how we cook small batches on the house all the time. You might have to do it two batches to ensure even cooking.

As a rule of thumb at my house I use 1/4 cup of powder to 1 gallon of water to boil 2lbs of headless shrimp.

Figuring out the seasoning is easy for me.

When I do a sack of crawfish I use a 64 oz. container of Louisiana Seafood Boil powdered seasoning and that goes in approximately 10 gallons of water in my 80 qt. pot. That comes to 6.4 ounces of seasoning per gallon of water and I go from there. If needing 3 gallons of water to make a small boil, I use 19.2 ounces of seasoning.

Then just add your normal vegetable stuff like lemons, onions, celery, garlic, bay leaves etc. to suit.

Youtube search for "stale cracker shrimp that peel"

You season after you cook the shrimp. And the amount of seasoning is pretty wild, but it makes sense that you would need more if they don't cook and only soak in the seasoning. But you can control the spice by pulling them as soon as they are the "spice, you like".

Precisely.

quote:

---

At some point, you just have to cook and figure it out like an adult.

---

You're not wrong. I sometimes think some of the posters on this site couldn't pour piss out of a boot if the instructions were written on the soles.