This recipe appeared in the Summer 2007 issue of Texoma Living!.
– 3-lbs. large shrimp, tails on, deviened
– 1 cup white wine
– 1 tbsp. garlic powder
– Juice of 1 lime
– 3 large lemons, sliced, about 1-inch thick
– 6 cups water
In a large pan over high heat, bring water, wine, garlic powder, and lime juice to a boil. Add shrimp, one at a time. *Doing this will allow the water to maintain its boil. Once all the shrimp are in the pot, stir once with a large spoon. Cook for 3 to 4 minutes or until the shrimp are bright pink. Shrimp is ready when it floats to the top. Drain water from the shrimp. Now it is up to you! Immediately place over a bed of ice or serve hot. Garnish with lemon slices and serve with your favorite cocktail sauce.
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