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.”
- 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
- 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 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.
Originally published as Spiced Shrimp Boil in Light & Tasty June/July 2007, p25
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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