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All right we are back to show you the hot boiled shrimp procedure and I've shown you
how to tie the actual spice bag that we use for our seasonings and we poured the seasonings
inside that spice bag and I left a little bit of space between the level of the seasonings
and where I tied the actual bag which was made out of cheese cloth. So we tied a knot
with some butcher's twine. What I've done is I've taken a small pot. For today's intents
and purposes, we are just making a small amount of shrimp. As I put the spice bag in the bottom
of the pot and I filled it with hot tap water and as it fills with the water I let the spice
bag sit under the running water so they would actually saturate and stay on the bottom because
we don't want it floating around in there. So I've just got a high flame going on this
water and I am not really trying to reach a hard boil. What I want is just kind of a
gentle simmer and the reason being is because seafood as a whole is not going to take a
long time to cook. So as we had this gentle simmer and gentle roll, I start to see these
seasonings swirl around in the water here and that is always a good time to go ahead
and throw in this shrimp. As these shrimp start to float up to the top, we will show
you what a done shrimp looks like and it is only a few minutes as far as that goes. In
the meantime we are going to go ahead and cut a lemon or a lime or you could put half
an orange in here as well as you start to get a simmer. We will come back and show you
what the water needs to look like before you throw the shrimp in there.