• Tommy Centola

Shrimp Boil from Chef Frank Brigtsen

Updated: Jan 4

Chef Frank is a master of New Orleans cooking. He got his start next to the great Paul Prudhomme. A night at his restaurant will be the high point of you dining out year.

1 gallon Cold Water

1 cup unsalted Crab Boil Powder

3/4 cup Salt

1/2 teaspoon ground Cayenne Pepper

4 Lemons, halved and squeezed

1 Orange, halved and squeezed

2 jumbo Yellow Onions, quartered

6 ribs of Celery, coarsely chopped

2 heads Garlic, halved crosswise

5 pounds Louisiana Shrimp, heads on, in shell

In a large pot, add all ingredients except shrimp and bring to a boil. Add shrimp, cover, and return the mixture to a boil. Cook for 1 to 2 minutes, depending on the size of the shrimp. Turn off heat. Let shrimp soak for 30 minutes. Strain and let cool at room temperature.


Good Cooking, Good Eating and Good Living!!!

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