Spiced Shrimp Boil Recipe

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Spiced Shrimp Boil Recipe
Spiced Shrimp Boil Recipe photo by Taste of Home
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Spiced Shrimp Boil Recipe

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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.”
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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

Nutritional Facts

2-2/3 cups: 263 calories, 2g fat (0 saturated fat), 168mg cholesterol, 605mg sodium, 39g carbohydrate (5g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

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galinthewoods User ID: 3317961 164731
Reviewed Sep. 14, 2011

"I would make it again because my husband and daughter liked it. I thought it was kind of bland, despite retaining the onions and throwing them back in the pot. My family thought the flavor was good. I guess the jury's split on this one."

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