Boiled Shrimp

Preparation info
  • Yield:


    • Difficulty


Appears in
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.