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.
- 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
- 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.
- While shrimp are thawing, fill a large stockpot with water. Add 1 tablespoon kosher salt. Bring to a boil over high heat.
- Add the thawed shrimp to the boiling water. Gently stir. Cover, remove from heat, and allow to cook for 10 minutes.
- 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.
- 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.
- Serve the shrimp with the melted ghee for dipping.