*ZIRLOTT’S BOILED SHRIMP:             Perfect every time.  Bring water to boil. Use enough to cover shrimp.  You can add crab boil to the water when boiling if you want to, but the best way to season the shrimp is listed below. Add the shrimp and bring back to a rolling boil.  Time for 3 minutes, stirring to ensure thorough cooking of shrimp in the middle.  When 3 minutes is up, remove shrimp from the hot water and cool down in slushy icewater.  This step is important to stop the cooking process.  To season shrimp, drain excess water and ice.  Sprinkle generously with any combination of the following: Salt, Pepper, Cajun Seasoning, Old Bay, Seafood Seasoning, Cayenne. Or use any seafood seasonings you prefer. Toss to coat.  May be refrigerated for a couple of days.

Royal Reds are caught in very deep water ( about 2000 ft). The shrimp are frozen on the boats. The reds are tender and delicate in flavor and are best if boiled or steamed. 

Cook Royal Red shrimp like this: To boil, bring water to rolling boil, add thawed shrimp, return to rolling boil, time for 2-2 ½ minutes, drain & eat!    Good with sweet-n-sour sauce or honey mustard.  If you fry Royal Reds, remember: Don’t Over Cook!

*Fried Shrimp: Soak shrimp in beaten egg with about 1 cup of milk (buttermilk without the egg may be used) Add seasoning to 2 cups of flour.  Dredge the shrimp in flour and drop in hot oil (450*). Cook for about 2 to 3 minutes until shrimp float and are lightly browned. Drain on paper towels. Softshell crabs and fish are good cooked this way, too.

Another good way to fry shrimp: Mix 1 egg, 1 cup flour, and milk to make a thick batter. Dip shrimp in batter and drop in hot oil. Cook til they puff and brown. This works well with small shrimp.

Pat Goodwin’s Baked  shrimp: Peel & de-vein jumbo shrimp. Dip in French dressing and roll in crushed potato chips. Place in baking pan and bake in 350* oven for about 10 minutes. Top with shredded Monterrey Jack cheese*,  bake another 5 minutes until cheese is well melted. Serve with pasta salad and fresh sliced tomatoes and cucumbers. (*cheese is optional).

*Shrimp salad: Finely chop 2 or 3# small boiled shrimp.  Mix with onions, bell pepper, celery, boiled eggs (all chopped), sweet relish, & about 1/2 cup mayonnaise. Stir well & chill until ready to serve. Add cooked spiral pasta noodles if desired.

*Beerbattered shrimp:Use 1 can beer & a little flour. Not too thick, not too thin. Use a fork to dip shrimp in batter. Deep fry until golden brown.

*Brenda Nelson’s Fried Shrimp:Mix 1 cup water with 1/4 cup mustard, soak shrimp in mixture,drain, then place in plastic bag with 1 cup flour and salt & pepper to taste. Shake til shrimp are coated & sift out of flour.  Drop in hot oil for about 3 to 4 min. til they float.

Chunky Shrimp Dip: 1 1/2 lbs shell on shrimp; 4 1/2 cups water; 1/4 cup each of chopped celery and green onions; 2 Tbsp chopped jalapeno peppers; 2 pkgs cream cheese; 1/2 tsp hot sauce; 1 tbsp mustard; 1/2 cup mayonnaise                                     Boil shrimp in the water, peel, devein & chop.  Mix together shrimp, celery, green onions, jalapeno peppers in a large bowl.  Mix cream cheese and remaining ingredients in separate bowl.  Add to shrimp & vegetables, stir well.  Chill at least 30 minutes.  Serve with crackers.

Easy Gumbo recipe:  Use 1 pkg gumbo mix; 1 pkg onion soup mix; 1 pkg brown gravy mix; 1 can diced tomatoes; 1 lb pkg frozen cut okra; 3 lbs shrimp; 1 lb dark or white crabmeat.                                          Put 3 quarts water in large, heavy pot.  Add all ingredients. Sprinkle a little salt & pepper in, stir well. Place on high heat, stirring occasionally, until liquid starts to boil. Reduce heat to med/low, let simmer about 30 minutes. It's better the next day.