Spicy Boiled Shrimp Recipe
Summary
Ingredients
| Peppercorns | 10 | |
| Whole Cloves | 4 | |
| Bay leaves | 3 | |
| Mustard seeds | 1/2 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Dried basil | 1/2 Teaspoon | |
| Red pepper | 1/2 Teaspoon, crushed | |
| 1/8 teaspoon celery seeds Dash of dried whole thyme | ||
| Water | 21/2 Quart | |
| Salt | 1/2 Teaspoon | |
| Lime | 1 , halved | |
| Lemon | 1 , halved | |
| Garlic | 1 Clove (5gm), crushed | |
| Large shrimp | 3 Pound, unpeeled | |
Directions
Combine the first 9 ingredients in a doubled cheesecloth bag; tie securely with a string.
Bring 2 1/2 quarts water to a boil in a large Dutch oven.
Add salt, lime, lemon, garlic, and herb bag; return to a boil, and boil 2 to 3 minutes.
Add shrimp, and return to a boil.
Reduce heat and simmer, uncovered, 3 to 5 minutes.
Drain well; rinse with cold water.
Chill.
Peel and devein shrimp, leaving tails on, if desired.
Bring 2 1/2 quarts water to a boil in a large Dutch oven.
Add salt, lime, lemon, garlic, and herb bag; return to a boil, and boil 2 to 3 minutes.
Add shrimp, and return to a boil.
Reduce heat and simmer, uncovered, 3 to 5 minutes.
Drain well; rinse with cold water.
Chill.
Peel and devein shrimp, leaving tails on, if desired.
Chef
