Chef Dexter Patterson teaches us a new way to boil shrimp that’s great for any recipe. Plus, once it’s boiled, we learn how to make delicious Shrimp Tulip appetizers!
Exceptional Boiled Shrimp
2 pounds raw shrimp*
6 cups water
1 lemon, halved
1 orange, halved
1 medium onion, quartered
1 head of garlic, halved
3 bay leaves
2 (12-ounce) bottled beers
2 tablespoons salt
1/4 cup liquid shrimp boil
1/8 teaspoon cayenne pepper, optional
Peel and de-vein shrimp.
Place all ingredients, except shrimp, in a large pot and bring to a boil.
Reduce heat, cover pot and simmer for 10 to 15 minutes to season the water.
Remove cover, return seasoned water to a boil and add shrimp.
Cover pot, turn off heat and let shrimp cook in hot seasoned water for 5 to 7 minutes (cooking time will vary due to size of shrimp).
Test shrimp to make sure they are cooked to your satisfaction before discarding cooking liquid.
Drain shrimp well and spread on a large rimmed sheet pan to cool.
Immediately place several ice cubes on shrimp to stop the cooking process (don’t rinse shrimp with water to cool since this will remove some of the seasoning).
After shrimp have cooled, place in a covered container and refrigerate until needed; either used whole or chopped for dips.
*Small and medium chopped shrimp recommended for dips.
Yield: 1, 1/2 pounds boiled shrimp after removing shells.
Shrimp Tulips
2 pounds medium raw shrimp
1 cup Hellmann’s mayonnaise
2 tablespoons sour cream
1/4 cup fresh parsley, finely chopped
1 cup green onions, finely chopped
1 tablespoons capers, drained
2 teaspoons lemon juice
pinch of cayenne pepper
1 (14-ounce) package 3-inch square won-ton wrappers
canola oil
Peel and devien shrimp.
Boil shrimp using Exceptional Boiled Shrimp recipe on page 24.
After shrimp cool, cut into small pieces and refrigerate in a covered container for 1 hour.
To prepare the filling, combine chopped shrimp, mayonnaise, sour cream, parsley, green onions, capers, garlic, lemon juice and cayenne pepper in a large bowl.
Place shrimp filling in a covered container and refrigerate for several hours.
Prepare won ton shells by centering oven rack and preheating to 350 degrees.
Brush both sides of won ton wrappers with canola oil.
Using your fingers, gently press the center of one won-ton wrapper toward the bottom and around the side of each cup of three 12-cup mini muffin pans (the corners of the won-tons will be sticking up above the surface of the muffin pan to symbolize a tulip).
Bake in preheated oven for 10 to 11 minutes or until the tops of the won-tons are golden and crisp.
Remove the won-ton tulips to a wire rack to cool completely.
Spoon cold shrimp filling into each tulip cup.
Serve immediately; better served while filling is chilled.
Yield: 24 shrimp tulips
