Boiled Shrimp

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

In the days of my youth, we feasted on shrimp, fresh from the Gulf Coast, whenever they were available. The shrimp were simply boiled with seasonings and eaten at table, hot out of the shell. No one bothered with the refinement of “cleaning” or deveining the shrimp. They were simply shelled, dipped into melted butter to which a small amount of lemon juice, Worcestershire sauce, and Tabasco sauce had been added, and popped into the mouth.


  • 1 pound fresh shrimp
  • Water to cover
  • 8 whole allspice
  • 1 hot red pepper
  • 1 garlic clove, crushed
  • Salt to taste, if desired
  • 1 bay leaf
  • 10 peppercorns
  • Tail ends of 12 dill sprigs, optional


Combine all the ingredients in a saucepan and bring to the boil. Simmer about 30 seconds. Remove the saucepan from the heat and let the shrimp cool in the cooking liquid. Drain well.