This shrimp boil recipe admittedly requires a lot of ingredients, but don’t be put off. In this boil, fennel seed, cloves, allspice and a host of other spices infuse sweet shrimp with flavors straight out of the bayou, while also filling your kitchen with an intoxicating aroma.
Ingredients
- ½ cup kosher salt
- 4 tablespoons sweet paprika
- 2 tablespoons crushed red pepper
- 2 tablespoons black peppercorns
- 2 tablespoons chile powder
- 1 tablespoon fennel seed, crushed
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon whole cloves
- 1 teaspoon coriander seed
- 1 teaspoon allspice
- 2 lemons, halved
- 4 fresh bay leaves
- 1 onion, coarsely chopped
- 2 celery stalks, coarsely chopped
- 48 medium shrimp, shells cut down the back and veins removed
- Nutritional Information
Nutritional analysis per serving (8 servings)
416 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 84 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 14 grams protein; 821 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 10 servings
Preparation
- Fill a large pot with about 2 gallons of water. Add all ingredients except shrimp and bring to a boil. Reduce heat, cover and continue to simmer over moderate heat for 5 minutes.
- Add shrimp to pot and return to a simmer. Cover, remove pot from heat and let stand until shrimp are just cooked through, 3 to 5 minutes. Drain, discard the boil, and refrigerate shrimp until chilled, about 1 hour; peel. Serve on top of chowchow, drizzled with some of the vegetables’ pickling liquid, or on a platter with chowchow on the side.
Dining and Cooking