Cook along with Justin Wilson’s Looking Back every Saturday at 4:30 pm ET on RFD-TV
Serves 4-6 people
Ingredients:
- 4 quarts of water (enough to cover shrimp)
- 8 lemons (quartered)
- 3 large onions (quartered)
- 2 cloves of garlic (coarsely chopped)
- 1 stalk celery (coarsely chopped)
- 3 cups Sauterne wine or dry white wine
- 2 tablespoons of Worcestershire sauce
- Salt
- 2 tablespoons of ground cayenne pepper
- 5 lbs of shrimp (raw)
Instructions:
Put water in a pot large enough to hold shrimp and all the seasonings, and place it on a hot fire.
Drop into the water the lemons, onion,s garlic, and celery. Add wine and Worcestershire sauce. Add salt until the liquid is too salty for your taste. Add the pepper. Bring to a boil, and then add the shrimp.
Cook 20 minutes or so, depending on the size of the shrimp. Watch the shrimp, and when the hull stands away from the meat, they are done. Another way to sell is that they usually float. The best way to determine whether the shrimp are done is to taste them after 15-20 minutes of boiling.
Pour juice off shrimp, and let them steam for 15 minutes. Then place on a large tray and cool.
Enjoy!
**Variation**
Substitute two or three dozen crabs for shrimp. Add more salt, since crabs and other shellfish require more salt than do shrimp.
“Jus’ peel an’ eat them shrimp. You don’ need no sauce, ‘cause they delicious jus’ as they is. While they is cookin’, pick one up ever’ now an’ then an’ taste it to see if it done. I can’t never wait more’n about 5 or 4 minutes to try this, myself.”
