Spiced Shrimp Boil

By bakers_delight85

Ingredients

• 1 medium lemon, halved
• 2-1/2 pounds medium red potatoes (about 10), quartered
• 1 tsp. ground coriander
• 1 tsp. cayenne pepper
• 1/8 tsp. ground allspice
• 1/8 tsp. ground cloves
• 15 whole peppercorns
• 4 garlic cloves, peeled and halved
• 4 bay leaves
• 2 tsp. mustard seed
• 1/2 tsp. 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 (about 18)
• 1 tsp. salt

Details

Servings 6

Preparation

Step 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.
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; toss to coat.