Boiled Shrimp from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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 bunc...
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Ingredients
- 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
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