Cajun Boiled Shrimp

Note from Cheri: The recipe and text below are reprinted with permission from The 100 Greatest Cajun Recipes, by Jude W. Theriot (2006 Pelican Press). Never boring, Cajun dishes tend to burst with flavor and complex layers that linger in the memory long after the meal is finished. Theriot, a native of Lake Charles, Louisiana, and one of the country's leading experts on Cajun cooking (he's authored six other books on the subject), created a collection here that fits those criteria while simultaneously keeping his recipes easy to prepare. The ingredients, for the most part, are nothing exotic, but the finished dish is always much greater than the sum of its parts. Click here for our full review of this book along with discount ordering links and more free sample Cajun recipes.

1 gallon cold water 2 tablespoons salt 12 whole black peppercorns 5 whole bay leaves 1 large lemon, sliced 1 medium onion, quartered (leave the skin on) 2 stalks celery, chopped 3 cloves garlic, crushed 10 whole cloves 1/2 teaspoon dried thyme leaves 1/4 cup fresh basil, chopped 4 sprigs fresh parsley, whole 2 tablespoons sugar 2 fresh cayenne peppers, cut in half (or you can use pickled) 2 pounds fresh shrimp tails, unpeeled (21 to 25 to a pound count)

Serves 4 In a large stock pot over high heat combine all the ingredients except for the shrimp, and bring to a hard rolling boil. Let the mixture hard boil for 5 minutes, then reduce to a low rolling boil. Add the shrimp. Once the liquid begins to boil again, wait exactly 3 minutes; then turn the heat off. Let the shrimp stand in the liquid for 5 more minutes. Drain the shrimp and serve at once. Lagniappe: Plain boiled shrimp are great alone. Just cover your table with old newspapers and place the shrimp right in the middle of the table -- Cajun style. Serve with a cold, crisp green salad or coleslaw, French bread, and a seafood sauce of your choice. It is simple food at its best. If you wish to serve the shrimp chilled, drain the hot shrimp and cover immediately with ice. Once the shrimp are cold, put them in an airtight container and refrigerate until you are ready to serve. Refrigerated, they will keep nicely for 24 hours. You can hold them for longer, but they begin to lose their quality. Never keep them for longer than 2 days.