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Location: Texas, United States

Tuesday, April 29, 2008

Shrimp Boil

1 lb medium shrimp, in shell
4 corn cobbettes (or more if you like more corn than one cobbette)
1 lb small red potatoes, cut in fourths (or eighths if not too small)
Optional: one onion, peeled and cut in four pieces

4 bay leaves
1 tbsp. black peppercorns or coarse pepper
1 tbsp. salt
2 tsp. cayenne pepper
1 tsp. celery seed
1 tsp. whole cloves
1 tsp. mustard seed
1 tbsp. allspice
1 tsp. dry thyme leaves

Boil a big pot of water on the stove. Three quarts is good. I think I used more. Once it boils, add spices and then add potatoes. Add onion if you choose to use onion. Boil 10 minutes. Add corn. Boil 5 minutes more. Add shrimp. Boil 3 minutes.
Drain and serve. (Make sure shrimp come out pronto.) Add salt and pepper to taste. Broth can be strained and reserved in fridge or freezer to do another shrimp boil.
Serves 4.



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