Boiled Shrimp (for salads)

Introduction

History

The practice of boiling shrimp has roots in many coastal cultures around the world, where seafood is a staple. From the Southern United States to the Mediterranean coast and the shores of East Asia, each region has its own version of this simple yet delicious way to prepare shrimp. This particular recipe, with its blend of herbs and spices, draws inspiration from traditional methods, offering a universal appeal with a touch of culinary heritage.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure your boiled shrimp turns out perfectly every time, consider the following tips:

- Use fresh or frozen shrimp for the best flavor and texture.

- Adding lemon juice and vinegar to the boiling water infuses the shrimp with a subtle tanginess.

- Don't overcook the shrimp; five minutes is usually enough. Overcooking can make them rubbery.

- Cooling the shrimp immediately after boiling stops the cooking process and preserves their tender texture.

Serving Suggestions

This boiled shrimp can be served chilled atop a fresh green salad, mixed into a pasta salad, or even as a standalone appetizer with a side of cocktail sauce. It's also perfect for adding a protein boost to grain bowls or wraps.

Cooking Techniques

Boiling is the primary technique used in this recipe, which is effective for cooking shrimp evenly and quickly. Ensuring the water is at a rolling boil before adding the shrimp and immediately removing them from the heat once done are key steps in this method.

Ingredient Substitutions

If you don't have lemon juice, lime juice works as a great substitute.

- In place of dried parsley, try using fresh parsley for a more vibrant flavor.

- No bay leaf? A pinch of fennel seeds can add a similar aromatic quality to the dish.

Make Ahead Tips

Boiled shrimp can be made ahead and stored in the refrigerator for up to two days, making it a convenient option for meal prep. Ensure the shrimp is cooled quickly and stored in an airtight container to maintain freshness.

Presentation Ideas

Serve the chilled shrimp on a platter with lemon wedges and a sprinkle of chopped parsley for a simple yet elegant presentation. For a more casual setting, serve directly in a salad bowl, ready to be mixed with your favorite greens and dressing.

Pairing Recommendations

Boiled shrimp pairs beautifully with crisp white wines such as Sauvignon Blanc or a light Pinot Grigio. For non-alcoholic options, a chilled lemonade or iced green tea complements the dish's flavors well.

Storage and Reheating Instructions

Store any leftover boiled shrimp in an airtight container in the refrigerator for up to two days. It's best enjoyed cold, but if you prefer it warm, gently reheat it in a pan over low heat just until warmed through. Avoid microwaving as it can make the shrimp rubbery.

Nutrition Information

Calories per serving

A serving of boiled shrimp is relatively low in calories, making it an excellent option for weight management. The exact calorie count can vary, but it is typically around 80-120 calories per 100 grams, depending on the size of the shrimp.

Carbohydrates

This boiled shrimp recipe is very low in carbohydrates, making it an excellent choice for those following a low-carb or ketogenic diet. The primary ingredients, shrimp and spices, contain minimal carbohydrates. The only notable source in this recipe might come from the onion, but it is negligible per serving.

Fats

Shrimp is naturally low in fat, and this recipe does not add any additional fats, making it a lean protein choice. The small amount of fat present in shrimp is mostly unsaturated fat, which is beneficial for heart health.

Proteins

Shrimp is an excellent source of high-quality protein. A serving of this boiled shrimp recipe can provide a significant portion of the daily protein requirement, essential for muscle repair, growth, and overall health.

Vitamins and minerals

Shrimp is rich in several vitamins and minerals, including selenium, vitamin B12, phosphorus, choline, copper, iodine, and zinc. These nutrients play vital roles in maintaining health, supporting the immune system, and aiding in metabolism.

Alergens

The primary allergen in this recipe is shrimp, a common shellfish allergen. Individuals with a shellfish allergy should avoid this dish.

Summary

Overall, boiled shrimp is a nutritious, low-calorie, and protein-rich food that is beneficial for a variety of dietary needs. It is low in carbohydrates and fats but high in valuable vitamins and minerals, making it an excellent addition to a healthy diet.

Summary

This boiled shrimp recipe is a testament to the simplicity and elegance of cooking with seafood. With its rich nutritional profile, ease of preparation, and versatile serving options, it's a dish that can be enjoyed in a variety of ways. Whether you're looking to add a protein punch to your salads or seeking a light and flavorful appetizer, this boiled shrimp is sure to delight.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for boiled shrimp for salads. It was many years ago, when I was just a young girl living in the coastal town of Charleston, South Carolina. My grandmother, Mama Mae, was known far and wide for her delicious seafood dishes, and she was always willing to share her recipes with me.

One warm summer day, Mama Mae took me down to the docks to watch the fishermen bring in their catch. The smell of the salty sea air mixed with the tangy scent of fresh seafood filled my nostrils, and I couldn't wait to see what Mama Mae had in store for us that day.

As we walked along the docks, Mama Mae stopped at a small fishing boat where a friendly old fisherman was unloading a large basket of shrimp. Mama Mae greeted him warmly and asked if he had any fresh shrimp for sale. The fisherman nodded and scooped up a handful of plump, pink shrimp from the basket. Mama Mae examined them carefully before nodding her approval and purchasing a pound to take home.

When we arrived back at Mama Mae's cozy kitchen, she set to work preparing the shrimp for our meal. She showed me how to peel and devein the shrimp, a messy task that I found both fascinating and slightly disgusting. Once the shrimp were cleaned, Mama Mae filled a large pot with water and brought it to a boil on the stove.

As the water simmered away, Mama Mae rummaged through her spice cabinet, pulling out a variety of herbs and seasonings. She explained to me that the key to perfectly boiled shrimp was to infuse them with a blend of flavors that would complement the sweetness of the seafood without overpowering it.

She tossed in a handful of bay leaves, black peppercorns, and a generous pinch of Old Bay seasoning, a blend of herbs and spices that she swore by. The fragrant steam rising from the pot made my mouth water in anticipation of the delicious meal to come.

Once the water was bubbling furiously, Mama Mae gently dropped the shrimp into the pot, careful not to splash herself with the scalding liquid. She set a timer and we waited anxiously for the shrimp to cook, the tantalizing aroma of seafood filling the kitchen.

After just a few minutes, Mama Mae declared the shrimp done and removed them from the pot with a slotted spoon. She plunged them into a bowl of ice water to stop the cooking process and keep them plump and juicy.

Once the shrimp had cooled, Mama Mae showed me how to peel off their shells, revealing the tender, succulent meat underneath. She arranged them on a platter, garnishing them with fresh lemon slices and a sprinkle of parsley for color.

I watched in awe as Mama Mae transformed a simple basket of shrimp into a mouthwatering dish that looked almost too beautiful to eat. But when she finally served up a plate of boiled shrimp for salads, drizzled with a tangy vinaigrette dressing, I couldn't resist taking a bite.

The shrimp were tender and juicy, with a hint of spice from the Old Bay seasoning and a refreshing burst of citrus from the lemon. The flavors danced on my tongue, a perfect harmony of sweet and savory that left me craving more.

From that moment on, I was hooked on Mama Mae's boiled shrimp recipe. I begged her to teach me how to make it myself, and she patiently guided me through each step, explaining the importance of using fresh, high-quality ingredients and trusting my instincts when it came to seasoning.

Over the years, I have made Mama Mae's boiled shrimp for salads countless times, each batch more delicious than the last. I have shared the recipe with friends and family, passing down the tradition of seafood cooking that Mama Mae instilled in me all those years ago.

And every time I make boiled shrimp for salads, I can't help but think of Mama Mae and the day we spent down at the docks, learning the secrets of perfect seafood from a wise old fisherman. Her legacy lives on in every bite of shrimp I cook, a reminder of the love and passion she poured into her cooking and passed down to me.

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