Coonstripe Shrimp

Fresh local seafood is wonderful! I pulled out my largest aluminum bowl to hold the shrimp. Alive, jumping around. I kept them in the bowl until ready to cook. I cooked them immediately. I pulled out my very large canner, to boil the shrimp. I use a Brita water filter to filter the cooking water. I filter the water and add sea salt to the cooking pot. Coonstripe shrimp are sweet and we enjoy them warm. They are cooked whole. The water must cover the shrimp in the cooking pot.

Ingredients

Fresh shrimp, 10 pounds

Water, two gallons

Sea salt, 1 tbsp

Preparation

Prepare the water first. Add the sea salt and bring to a boil. Add in the shrimp, all at once. Keep the temperature high. Set the timer for one minute. Once done, turn off the burner. Scoop out all the shrimp into a large bowl. I decided into two bowls, to share one. Begin eating right away. Twist off the head and peel the shell. These are sweet enough to eat plain. They will keep in the refrigerator for two days. You can peel and add to salad.