Coast Cooking

Coast Cooking: Try this tasty shrimp

Everyone loves boiled shrimp in this part of the world, but the pre-packaged, manufactured seasonings most people seem to use can get monotonous. Try this recipe for something refreshingly different and healthy. Serve with crusty French bread for dipping the sauce. 


1 pound large shrimp

2 celery stalks

2-3 large carrots

1 Tablespoon whole black pepper corns

1-2 whole garlic cloves


1/2 cup lemon juice

1 cup best quality olive oil 

Ice bath

In a large pot add 3-4 quarts of water, then add the carrots, celery, pepper corns, slice the garlic in half and throw them in as well. Bring to a simmer and hold it for 20 minutes. Remove the solids and discard. Bring to a full boil, add the shrimp in small batches, and simmer for 2 minutes. Remove to an ice bath at once. Once the shrimp are cooked and cooled, combine the lemon juice and olive oil, add the shrimp and marinade for 1 hour. Serve at once. If you leave the shrimp in the lemon juice/oil too long, the lemon juice will overcook them.  To keep overnight, drain and store the juiced and shrimp separately.