Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Medium shrimp |
| 1 cup | Water |
| 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 \N | 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@...