Boiled Shrimp
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Serves/Makes: 6
Ready in: 1-2 hrs
- 4 bay leaves
- 20 whole peppercorns
- 12 whole cloves
- 1 teaspoon cayenne pepper
- 1 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/8 teaspoon caraway seed
- 1 teaspoon mustard seed
- 1/8 teaspoon cumin seeds
- 1/4 teaspoon fennel seeds
- 8 cups water
- 1 large lemon, quartered
- 1 clove garlic, minced
- 2 pounds large shrimp, peeled and deveined
Place a 6-inch square of double-thickness cheesecloth on a work surface. Place all the spices in the center and pull the sides up around them to form a purse. Tie the cheesecloth with butcher's twine. Combine the water, lemon quarters, garlic, and spice satchel in a large pot over medium-high heat. Bring the water to a rolling boil, then reduce the heat to a low boil. Let cook for 5 minutes. Add the shrimp and let the water return to a boil. Once at a boil, let the shrimp cook for 3-5 minutes or until they are pink and cooked through. Be careful not to overcook the shrimp. Drain the shrimp and discard the spice satchel. Place the shrimp in a covered container and chill for 1-2 hours. Serve the chilled shrimp with cocktail sauce. Cook's Notes: If you want peel and eat style shrimp, slice the shrimp shells down the back and devein them. Boil them with the shells and tails on.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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