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Spiced Shrimp Boil

Spiced Shrimp Boil
With her shrimp already thawed, Norma Reynolds realized she had no spices and created this simply impressive, healthy recipe on the spot one night! “Now a family favorite,” she laughs from Overland Park, Kansas, “friends will furnish the shrimp just to have me cook it this way.”
6 ServingsPrep: 20 min. Cook: 1 hour

Ingredients

  • 1 medium lemon, halved
  • 2-1/2 pounds medium red potatoes (about 10), quartered
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 15 whole peppercorns
  • 4 garlic cloves, peeled and halved
  • 4 bay leaves
  • 2 teaspoons mustard seed
  • 1/2 teaspoon dill seed
  • 4 celery ribs, halved
  • 1 bunch parsley
  • 2 medium onions, cut into wedges
  • 5 quarts cold water
  • 3 medium ears sweet corn, husked and cut into 2-inch pieces
  • 1-1/2 pounds uncooked shell-on jumbo shrimp
  • 1 teaspoon salt

Directions

  • Squeeze juice from lemon halves into a large bowl; add lemon and
  • potatoes to bowl. Sprinkle with coriander, cayenne, allspice and
  • cloves; toss to coat. Set aside.
  • Place peppercorns, garlic, bay leaves, mustard seed and dill seed on
  • a double thickness of cheesecloth; bring up corners of cloth and tie
© Taste of Home 2013

2 of 2

Spiced Shrimp Boil (continued)

Directions (continued)

  • with string to form a bag. Place the spice bag, celery, parsley and
  • onions in a soup kettle; add water. Bring to a boil; cover and boil
  • for 15 minutes.
  • Strain, reserving liquid and spice bag. Discard parsley and
  • vegetables. Return cooking liquid with spice bag to the heat;
  • carefully add potato mixture. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 15 minutes. Add corn; simmer 15-20 minutes longer or
  • until potatoes and corn are tender.
  • Stir in shrimp; cook for 3 minutes or until shrimp turn pink. Drain;
  • discard spice bag and lemon. Transfer shrimp mixture to a large
  • serving bowl. Sprinkle with salt and toss to coat. Yield: 6
  • servings.
Nutrition Facts: about 2-2/3 cups equals 263 calories, 2 g fat (trace saturated fat), 168 mg cholesterol, 605 mg sodium, 39 g carbohydrate, 5 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013