| Boiled Shrimp
4 large Bay leaves
20 Peppercorns
1 teaspoon of mustard seeds
1/2 teaspoon of whole basil leaves
12 Whole cloves
1/8 teaspoon of cumin seeds
1 teaspoon of crushed red pepper
1/8 teaspoon of celery seeds
1/8 teaspoon of light fennel seeds
1/8 teaspoon of caraway seeds
1/4 teaspoon of ground marjoram
1/4 teaspoon of whole thyme
1 teaspoon of salt
1 Lemon, cut in half
2 Cloves garlic
2 teaspoons of dehydrated onion flakes
5 pounds of medium or large shrimp
Lettuce leaves (optional)
Lemon slices (optional) |
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Combine first 12 ingredients in a doubled cheesecloth bag; tie securely with string. Bring 4 to 5 quarts of water to a boil. Add salt, lemon halves, garlic, onion flakes, and herb bag; return to a boil, and cook 2 to 3 minutes. Stir in shrimp; return to a boil, and cook 3 to 5 minutes. Drain well; chill. Peel shrimp. Serve on lettuce leaves and garnish with lemon slices if desired. (would be good served with Seafood Sauce or Seafood Dip.) Yield: 8 to 10 servings. NOTES : Submitted by Dave Shuppert, Dallas, Texas. Recipe by: Southern Living 1979 Annual Recipes Posted to MC-Recipe Digest V1 #836 by NGavlak@aol.com on Oct 10, 1997 |
