Boiled shrimp is a quick, easy and healthy meal. By adding a small amount of vinegar to the water you use to cook the shellfish, you impart extra flavor without giving the meal too vinegary a taste. For even cooking, start with defrosted shrimp. Move them to the refrigerator at least 12 hours beforehand. If you don't have enough time to thaw them in the fridge, seal them in a leak-proof baggie and immerse them in cold water for about 45 minutes to an hour.
Things You'll Need
- White wine vinegar
- Salt and pepper
- Additional flavoring
Grasp each shrimp's skin at the underside by the tail if you don't have peeled pieces. Peel the skin up over the shrimp and discard it. Next, make an incision along each shrimp's back along the black line running down it using a small, sharp knife. Use the tip of the knife to pull out the vein or rinse it out under cold running tap water. Rinse all the shrimp off.
Fill a saucepan with enough water to fully submerge all the shrimp you're cooking, plus a few inches above their tops. Add 2 to 3 tablespoons of white wine vinegar per pound of shrimp. Bring the liquid to a boil over high heat.
Drop the shrimp into the pot and let the liquid return to a boil. Reduce the heat to medium-high and continue cooking for about five minutes, until the shrimp are pearly and opaque through to their centers.
Drain the shrimp in a colander and put them into a bowl. Sprinkle some salt and pepper over them and add any other desired seasonings, tossing them for complete coverage. A few squirts of lemon or lime juice adds a nice touch.
Tips & Warnings
- Adding the vinegar at the start of the cook time reduces the potency of its flavor. This is generally desirable so the taste of the shrimp isn't masked.
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