In Louisiana, in the spring, we love a good boil. My husband and I decided on shrimp this time because we are going to a big crawfish boil this weekend. I always use this boil recipe for shrimp or crab. Crawfish is a different story altogether because you usually are cooking so much.
Try this recipe next time you are making shrimp or crab. I promise it won't disappoint.
1 gallon water
1 onion, sliced
1 head of garlic, cut in half
4 bay leaves
2 sprigs of fresh thyme
1/4 cup sweet paprika
1/2 cup salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 tablespoon whole black peppercorns
1 tablespoon whole coriander seed
2 pounds large shrimp
small red potatoes
In a large stock pot add water, onion, garlic, bay leaves, and thyme.
Add remaining ingredients. Add juice from lemon and drop lemon into pot. Bring to a boil and let cook for at least 10 minutes for flavors to blend.
Add shrimp, reduce heat to simmer and cook 10 minutes or until shrimp turn pink. Remove the shrimp from pot with a slotted spoon. Chill in refrigerator. Bring water back to boil and add the potatoes and corn. You may need to remove the potatoes before the corn, depending upon their size. Cook the potatoes until fork tender. The corn will need to cook approximately 12 minutes.
Serve with spicy cocktail sauce or your favorite sauce.
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