Quantities and ingredients for a stovetop shrimp boil for 4?

How much seasoning and water do you think? 1/2 cup per gallon of water?

3 to 4 lbs of shrimp should be good as long as you have sides and whatnot

Depending on pot sizes, you can do it all in one or boil in one clean water pot and soak in a seasoned pot. If using 2 pots, get the pot rolling and drop in 1lb of shrimp, close lid, and when they start to float, put them in the soak pot.

Shrimp water needs a ton of seasoning

They boil super quick. When you think they're getting close to done, they're already done

Here's a recipe for a stovetop boil in the recipe collection:

Stovetop Boiled Shrimp

"If you plan to boil shrimp in your kitchen, the most important tool is a powerful vent over the stove. No kidding: The spicy boiling water will have you coughing in no time unless you can vent it away.

Here is how I do it at home. I am giving the brand name here because spice mixes vary, particularly when it comes to heat and salt. I use Zatarain's because it is both salty and hot, so I see no reason to add additional salt or cayenne.

I like to use a combination of powered and liquid seasoning as well as a bag of the whole seasoning. (I think I like those bags of whole seasoning because they remind me of my father, who was an expert shrimp boiler.)

I do like my shrimp spicy. If you don't, cut down on the liquid concentrate."

Ingredients
4 quarts water
5 Tbs Zatarain's powdered Complete Crawfish, Shrimp and Crab Boil
2 Tbs Zatarain's Concentrated Shrimp & Crab boil
1 bag of Zatarain's Crawfish, Shrimp & Crab Boil in Bag
2 lemons, quartered
1 medium onion, quartered
1 head garlic, cut in half
4 lbs head-on medium shrimp
8 to 10 new potatoes, if desired
4 1/2 ears of frozen corn on the cob
3 cups ice

Procedure
1. Fill pot with enough water to cover shrimp and vegetables. Add seasoning. If boiling potatoes and corn, add those now, cover and bring to a full, rolling boil. Add shrimp, cover, bring back to a full boil and allow to boil for 3 to 5 minutes. Look for shrimp to rise to the top of the pot. Look for a separation of the shell from the shrimp. As soon as you see that separation, turn heat off.

2. Top with a few cups of ice. Stir. Allow shrimp to soak in seasoned water for 20 to 30 minutes, tasting every 10 minutes or so until just right.

Servings: 2

Source: Times-Picayune

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That's way too long for shrimp imo

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I agree. The longer you boil them, the harder they are to peel and the texture of the meat is changed.

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Here's a recipe for a stovetop boil in the recipe collection: Stovetop Boiled Shrimp

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I would say don't forget the celery, but otherwise that recipe looks good.

Be sure not to overcook the shrimp.

As soon as the shrimp come back to a boil, kill the fire and let sit for a couple minutes. When you see the shell separating from the meat, they’re done. I usually just spread them out on a tray so they can cool down

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Need some help.

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Don't do it in your house unless you want everything to smell it for a week. Besides, cooking it on a stove, you will end up with very hard to peel shrimp. Stoves can't get the heat up fast enough. Don't waste your money.

You only the need to get it up to a boil and leave it on high for a minute. They cook almost instantly. It really isn't that hard. I'm always surprised at the number of Louisiana citizens that have no idea how to boil crawfish, shrimp, or make a jamabalaya and gumbo. I'm talking the basics concepts of these dishes. It's not hard. Sure someone can probably make better than yours every time, but there is always someone better at something than you. It's not hard to follow basics though and apparently you don't know the first one about boiling shrimp...you don't need to actually boil them.

Add about 1/4 cup of apple cider vinegar to the boil and it will help the shrimp peel easier.