I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 14, 2016

Boiled Shrimp

5 lbs. fresh shrimp
2 packages shrimp boil in boilable bags
Rock salt to taste
1/2 head garlic (separate into buds, each bud split in half)
1 large onion, cut in quarters
2 stalks celery, in chunks
2 lemons, sliced
 
Boil all but shrimp for 15 to 30 minutes.  Remove heads from shrimp and add shrimp to broth.  Cook until there is a break in back center joint of the shrimp tail (4 to 5 minutes).  Drain and serve.
 
This is our friend Stanley Powell's recipe for great boiled shrimp.  He cooked them for the Legal Biddies at St. George Island when we could drag him away from the golf course.

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