|1½ pounds||Medium shrimp|
|1 tablespoon||Cider vinegar|
|2 tablespoons||Crab Boil|
|1 tablespoon||Salt Traditional "Boil" makes about 1/2 cup--|
|2 tablespoons||Mustard seed|
|2 tablespoons||Dill seed|
|2 tablespoons||Red pepper flakes|
|2||Bay leaves; crumbled|
|½ teaspoon||Whole cloves|
|½ teaspoon||All spice, whole|
|½ teaspoon||Black peppercorns|
|¼ teaspoon||Minced ginger root|
About the shrimp - raw, shell-on, 50 to 60 count per pound. - Insert steamer rack into sauce pan. Pour 1 cup water and 2 tablespoons vinegar into pan. The liquid should not rise above the bottom of the steamer. Add more water and vinegar if needed. - Combine the seasonings (crab or shrimp boil) and salt in a small bowl. Place shrimp on the steamer in layers, sprinkling each layer with the seasoning. - Bring to a boil, then cover, and steam 3 to 4 minutes.
About 'boil' - Substitute ground "all spice" but check label. If it's the mixture, adjust other spices. You could substitute ground spices, where possible. Grind the spices into a fine powder using a mini-food mill, coffee grinder, or mortar and pestle. There are a variety of commercially blended seafood boils (check near the bottled artichokes, etc., section).
Jerk, Lime+Pepper+Creole, etc. NOTES : from 'PatH' phannema@...
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