Chilled Shrimp
Happy New Year dear readers, I hope you all had a lovely Christmas break! Hard to believe that today was the first Monday of 2016. I managed to get everyone out the door this morning on time, hubby back to work, and the kiddos back to school. I confess the house was so very still and quiet after the hustle and bustle of the last two weeks. Here is the part where I could say, I cleaned the house, took control of all the chaos that is left from the christmas break, that it´s all spic and span now.....brace yourselves...it's not ! I spent the day in my jammies, watched two weeks worth of my tv shows, and refused to clean. Alright I did two loads of laundry, but that was it. Do I feel bad ? Nope not one little bit, I was a busy bee during the holidays, and just needed to rest up. With that being said, I do have some wonderful recipes to share with you, of the foods I served up at our holiday parties. The first one is this great chilled shrimp, portuguese people love their seafood. I made a large platter of this shrimp for our annual NYE party. It is really easy to prepare, and is always a favorite at our table.
10 cups water
2 lemons sliced
4-5 dried bay leaf
1 teaspoon jamaican whole allspice
Coarse sea salt
large shrimp (16 to 20),
Ice cubes
Bring water, lemon slices, and bay leaves, and allspice to a boil, covered, in a large pot. Add 1 tablespoon salt. Reduce heat to low, and simmer for 10 minutes.
Raise heat to high, and return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice, and let chill. Once shrimp are completely cooled, move to a serving platter, cover and refrigerate until ready to eat.
***this is just a basic guideline,just make sure the pot is big enough to hold all your shrimp and fill it with a lot of water. Generously salt the water, and add aromatics, lemon slices, peppercorns, onions, or even fresh parsley.
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| these were 30/40 shrimp per kilo |
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| these were larger, 20/30 per kilo |
10 cups water
2 lemons sliced
4-5 dried bay leaf
1 teaspoon jamaican whole allspice
Coarse sea salt
large shrimp (16 to 20),
Ice cubes
Bring water, lemon slices, and bay leaves, and allspice to a boil, covered, in a large pot. Add 1 tablespoon salt. Reduce heat to low, and simmer for 10 minutes.
Raise heat to high, and return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice, and let chill. Once shrimp are completely cooled, move to a serving platter, cover and refrigerate until ready to eat.
***this is just a basic guideline,just make sure the pot is big enough to hold all your shrimp and fill it with a lot of water. Generously salt the water, and add aromatics, lemon slices, peppercorns, onions, or even fresh parsley.
Happy new year!
ReplyDeleteI love this blog!! And especially the fotos!!
ReplyDeleteI dedicated a short post to Sete Cidades (Azores), a perfect place for a hike…with a scary factor! ;) I hope you like the read!
http://paulinaontheroad.blogspot.com.es/2016/01/sete-cidades-hike-with-scary-factor.html
Awe, thank you so very much ! Abraço~Diana
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