Ingredients:
- 1 -100 lb shrimp , no matter the size of ,cover with water so there is at least 1 to 2 inches of water covering s
- spices , to own liking ,if desired
Directions:
- ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don't care if you use cold, warm or hot water!
- Start cooking shrimp.
- The water may never come to a boil.
- But constantly stir srhrimp.
- Don't worry about the water boiling or time, it does not matter!
- When you see 1 or 2 shrimp float!
- Drain immediately and have an ice bath waiting, to shock the shrimp and stop cooking process.
- Drain well and chill 1 hour before serving!
- If eating hot serve right after cooking.
- If you follow this method you will only serve the best.
- I have been following my recipe for over 20 years and it is fool proof.
- I have never seen anyone use this recipe, BUT LET ME SAY THAT IF YOU TRY THIS, YOU WILL NEVER COOK IT ANY OTHER WAY!
- TRUST ME!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 35284.83 Kcal (147731 kJ) | ||
| Calories from fat | 19583.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2175.92g | 3348% | |
|---|---|---|---|
| Cholesterol | 6641.51mg | 2214% | |
| Sodium | 130885.72mg | 5454% | |
| Potassium | 9428.19mg | 201% | |
| Total Carbs | 3208.91g | 1070% | |
| Dietary Fiber | 115.33g | 461% | |
| Protein | 916.32g | 1833% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 115.9mg | 644% | |
| Calcium | 3349.1mg | 335% | |
| Amount Per 100 g | |||
| Calories | 307.25 Kcal (1286 kJ) | ||
| Calories from fat | 170.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.95g | 3348% | |
|---|---|---|---|
| Cholesterol | 57.83mg | 2214% | |
| Sodium | 1139.73mg | 5454% | |
| Potassium | 82.1mg | 201% | |
| Total Carbs | 27.94g | 1070% | |
| Dietary Fiber | 1g | 461% | |
| Protein | 7.98g | 1833% | |
| Iron | 1mg | 644% | |
| Calcium | 29.2mg | 335% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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