Boiled Shrimp

Chevrettes Bouillies

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 100 Fine River Shrimp
  • A Large Bunch of Celery and Celery Tops
  • 2 Dozen Allspice
  • 2 Blades of Mace
  • A Dozen Cloves
  • 4 Sprigs Each of Thyme, Parsley and Bay Leaf
  • A Red Pepper Pod
  • Cayenne, Black Pepper and Salt
  • Parsley Sprigs to Garnish


Select fine large river shrimp for this purpose. About one hundred will serve a family of eight. Into a pot of water put a great quantity of salt, almost enough to make a brine. Pepper a great bunch of celery and celery tops, chopped fine; two dozen allspice, two blades of mace, one dozen cloves, mashed fine; thyme, parsley, bay leaf, chopped fine; Cayenne and a red pepper pod. When this has boiled so that all the flavor of the herbs has been thoroughly extracted, throw in the Shrimp. Let them boil ten minutes and then set the pot aside and let the Shrimp cool in their own water. Serve in a platter on a bed of cracked ice, and garnish with parsley sprigs. This dish is always served as a preliminary to a meal. A great deal of salt is required in boiling, as the Shrimp absorb but little, and no after addition can quite give them the same taste as when boiled in the briny water.