3 pounds shrimp, any size you prefer, I use large
4 cloves garlic, smashed
3 medium carrots, cleaned and cut into large chunks
4 green onions, whole
1 Cup white wine, chardonnay or pinot grigio
2 tsp garlic powder
1 tsp onion powder
2 Tbls old bay seasoning
fresh cracked black pepper
[expand title=”Read more” swaptitle=”…”] Instructions
Place a large stock pot on the stove over high heat. Add water until it is 3/4 of the way up. Add all the ingredients except for the shrimp. Bring to a boil.
While the water mixture is being brought to a boil, clean and de-vein all the shrimp. If you prefer a peel and eat type shrimp, leave the shells on but still rinse them under cold water.
When the water mixture is at a boil add the shrimp. These only take a couple minutes to cook, you know they are fully cooked when they rise to the top of the water and are a bright white color on the inside.
Strain the mixture and place all of it onto a cookie sheet. Make sure it is in one layer on cookie sheet and place into fridge like this until shrimp are cold. Serve with your favorite dipping sauces like cocktail sauce or a nice aioli. Also, lemon wedges and horseradish is a nice touch as well.