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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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With her shrimp already thawed, Norma Reynolds realized she had no spices and created this simply impressive, healthy recipe on the spot one night! âNow a family favorite,â she laughs from Overland Park, Kansas, âfriends will furnish the shrimp just to have me cook it this way.â Ingredients:
1 medium lemon, halved |
2-1/2 pounds medium red potatoes (about 10), quartered |
1 teaspoon ground coriander |
1 teaspoon cayenne pepper |
1/8 teaspoon ground allspice |
1/8 teaspoon ground cloves |
15 whole peppercorns |
4 garlic cloves, peeled and halved |
4 bay leaves |
2 teaspoons mustard seed |
1/2 teaspoon dill seed |
4 celery ribs, halved |
1 bunch parsley |
2 medium onions, cut into wedges |
5 quarts cold water |
3 medium ears sweet corn, husked and cut into 2-inch pieces |
1-1/2 pounds uncooked shell-on jumbo shrimp |
1 teaspoon salt |
Directions:
1. Squeeze juice from lemon halves into a large bowl; add lemon and potatoes to bowl. Sprinkle with coriander, cayenne, allspice and cloves; toss to coat. Set aside.
2. Place peppercorns, garlic, bay leaves, mustard seed and dill seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place the spice bag, celery, parsley and onions in a soup kettle; add water. Bring to a boil; cover and boil for 15 minutes.
3. Strain, reserving liquid and spice bag. Discard parsley and vegetables. Return cooking liquid with spice bag to the heat; carefully add potato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add corn; simmer 15-20 minutes longer or until potatoes and corn are tender.
4. Stir in shrimp; cook for 3 minutes or until shrimp turn pink. Drain; discard spice bag and lemon. Transfer shrimp mixture to a large serving bowl. Sprinkle with salt and toss to coat. Yield: 6 servings.
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