Boiled Shrimp

Boiled Shrimp

I like simple boiled shrimp better than any other shrimp recipe. Usually served as an appetizer with cocktail sauce, I actually serve boiled shrimp as a main course (8oz per person), with melted ghee for dipping. Pair this delicacy with a simple salad, and you’ve got yourself a tasty, easy summer meal that does not require heating up the oven.

Boiled Shrimp
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Entree, Gluten-Free, Low-Carb, Paleo
Yield: 4 servings
Ingredients
  • 2 lb. frozen large shrimp (30 per lb.), peeled and deveined, tail on or off
  • 1 tablespoon kosher salt
  • ½ cup ghee* (clarified butter) or butter
Instructions
  1. To defrost the shrimp, place for 10 minutes in a large bowl filled with cool water. After 10 minutes, replace the water with fresh cool water and allow to soak for 10 more minutes. Transfer the shrimp to a colander and rinse with cool water.
  2. While shrimp are thawing, fill a large stockpot with water. Add 1 tablespoon kosher salt. Bring to a boil over high heat.
  3. Add the thawed shrimp to the boiling water. Gently stir. Cover, remove from heat, and allow to cook for 10 minutes.
  4. Using a slotted spatula, transfer the cooked shrimp to a platter or to a large bowl. Cover and refrigerate until ready to serve, and for at least 2 hours.
  5. When ready to serve, slowly melt the ghee or the butter in the microwave, in a covered microwave-safe bowl. Start with 20 seconds, then stir and add 10 seconds at a time, until melted.
  6. Serve the shrimp with the melted ghee for dipping.
Notes
*I buy ghee at Whole Foods.
Nutrition Per Serving
Serving size: 8oz shrimp and 2 tablespoons ghee; Calories: 510; Fat: 34g; Saturated fat: 18g; Carbohydrates: 2g; Sugar: 0g; Sodium: 615mg; Fiber: 0g; Protein: 46g

Boiled Shrimp

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