Shrimp Cankton Salad

1. 1

   In large stockpot, bring 4 quarts water to a rolling boil over high heat.

2. 2

   Add shrimp.

3. 3

   Shrimp will almost immediately turn pink. Let water return to a boil (use a wooden spoon to gently stir shrimp to let water reheat more quickly), then immediately remove pot from heat and use tongs to remove one shrimp.

4. 4

   Test for doneness by shelling and eating; this is lagniappe!

5. 5

   (Do not overcook.

6. 6

   The shrimp are almost ready to eat when they first turn that lovely pink color and are opaque.)

7. 7

   If shrimp are not cooked, return pan to high heat and cook a few seconds more, just until done.

8. 8

   Immediately pour them into a colander (reserve liquid to use as shrimp or seafood stock in other recipes) and run cold water over shrimp or place a few ice cubes on them to cool them for shelling.

9. 9

   Shell and devein shrimp and reserve.

* Per serving · 4 servings · Values may vary.

No additional tips available.