ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp On Ice

Yield about 6 servings


  • 1 bunch celery, chopped
  • 1 large onion, chopped
  • 1/4 teaspoon ground thyme
  • 12 bay leaves
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper
  • 1/4 cup plus 1 tablespoon salt
  • 5 quarts water
  • 5 pounds fresh medium shrimp
  • 4 lemons, quartered
  • Fresh parsley sprigs (optional)

How to Make It

  1. Combine first 8 ingredients in a stock pot; bring to a boil. Add shrimp, and return to a boil. Lower heat, and simmer 15 to 20 minutes. Drain well; rinse with cold water. Peel and devein shrimp. Serve shrimp with lemon quarters. Garnish with parsley, if desired.

Oxmoor House Homestyle Recipes