Since I've discovered our son can eat shrimp -- his dad has a shellfish allergy -- I've been really excited to share my love of seafood with someone else living under our roof! Even though these shrimp were a bit spicy, our boy enjoyed their flavors and ate as much as I did! Half the amount of spices if you're leery, because you can always add more if you prefer. The addition of turmeric gives these shrimp a nice golden hue.
1.5 # shrimp, peeled and deveined
3-4 cups water
2 Tbsp black pepper
1 Tbsp cayenne
1 Tbsp turmeric
5-6 bay leaves
2 Tbs ground coriander
2 Tbs fresh oregano leaves
pinch of salt
Bring water with spices up to a boil, reduce heat to a simmer and stir in the shrimp. Cover and cook about five minutes or until the shrimp become firm and opaque.
Note: The shrimp taste better boiled whole in the shell but for the sake of feeding the little one I went ahead with peeled and deveined shrimp.