Califonia Bountiful
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Shrimp boil

Shrimp boil


1/2 gallon white wine
1 1/2 gallons of water
1 white onion, quartered
¾ cup of diced celery
1 cup sliced carrots
4 cloves of garlic, minced
Fresh ginger, to taste
3 tablespoons Old Bay seasoning
2 tablespoons chile flakes
¼ cup mixture of bay leaves (crumbled), mustard seeds and nutmeg (all to taste).
10-15 shrimp, or as many as needed (if you can fit more in your pot then it is OK)


In a large pot, add the water and white wine and bring to a boil. Then add celery, carrots, garlic, ginger and seasonings. Let boil and then add shrimp, which you could peel ahead of time or wait until cooked. Cook for one to two minutes or until the shrimp are almost cooked. Remove shrimp from the water and let them finish cooking and coming to room temperature in a bowl. If you choose to let the shrimp fully cook in the pot, you could lose some of the flavor. When the shrimp have cooled, you may serve them. Serve with cocktail sauce and garnish with fresh parsley.

Serves 4.