Boiled Shrimp in Spiced Broth
Provide plenty of protein with almost no excess carbs, while butter and a spiced broth deepen the flavor without any complicated marinade. The shrimp stay juicy and aromatic, making this method a good choice for a quick warm appetizer or an easy seafood plate.
Preparing the broth
Pour the water (3 l) into a pot and bring it to a boil. Add the butter (100 g), bay leaf (3), black peppercorns (4 g), and salt (18 g), then wait until the fragrant broth comes back to a strong boil.
Cooking the shrimp
Add the shrimp (1 kg) and boil them for about 5 minutes after the liquid returns to a boil if they were raw or only thawed. If the shrimp were already pre-cooked, keep them in the broth for a shorter time, just until heated through, so they do not turn rubbery.
Take the pot off the heat and let the shrimp sit in the broth for another 2-3 minutes so the flavor becomes deeper. Serve them hot or just warm, spooning a little of the aromatic liquid over the top.
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