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#7
05-12-2017, 11:00 AM
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Using a high output propane burner on full blast so that recovery time is fast, I drop the shrimp in, as soon as water returns to boil I kill the fire and dump ice in the pot (not enough to make the whole thing cold but enough to stop "cooking") and let the shrimp set in the now warm seasoned sater for a bit to soak up seasoning. They come out easy to peel and very well seasoned.
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