Homemade Shrimp Boil Spices Recipes

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SPICE BUNDLE FOR ONE-POT SHRIMP BOIL



Spice Bundle for One-Pot Shrimp Boil image

Try a flavorful combination of dried bay leaves, allspice, coriander seeds, mustard seeds, dill seeds, and red pepper flakes when you boil your favorite shellfish. Use it to make our One-Pot Shrimp Boil with Corn and Potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1/2 cup

Number Of Ingredients 6

1 tablespoon crumbled dried bay leaves
6 whole allspice
3 tablespoons coriander seeds
1 tablespoon mustard seeds
1 tablespoon dill seeds
1 tablespoon red-pepper flakes

Steps:

  • Lay a 10-inch (double-layer) square of cheesecloth on a clean work surface. Spoon spices into the center.
  • Pressing firmly, roll a rolling pin over spice mixture until most of the seeds are cracked. Gather edges of cheesecloth together in the center, twist tightly, and tie securely with kitchen string. Trim ends with scissors, if necessary.

SPICED SHRIMP BOIL



Spiced Shrimp Boil image

With her shrimp already thawed, Norma Reynolds realized she had no spices and created this simply impressive, healthy recipe on the spot one night! "Now a family favorite," she laughs from Overland Park, Kansas, "friends will furnish the shrimp just to have me cook it this way."

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 18

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

Steps:

  • 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., 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. , 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. , 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.

Nutrition Facts : Calories 263 calories, Fat 2g fat (0 saturated fat), Cholesterol 168mg cholesterol, Sodium 605mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges

SHRIMP BOIL



Shrimp Boil image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 lemons, halved, plus wedges for serving
1/2 cup Old Bay Seasoning
8 cloves garlic, smashed
1 large red onion, quartered
6 sprigs fresh thyme
1 pound baby red potatoes
4 ears corn, husked and snapped in half
1 1/4 pounds large shrimp, unpeeled
2 tablespoons unsalted butter
Hot sauce, for serving (optional)

Steps:

  • Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.
  • Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes.
  • Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.

SHRIMP BOIL



Shrimp Boil image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 40m

Yield 4 portions

Number Of Ingredients 8

1/2 cup seafood seasoning
1/4 cup Cajun spice
1 pound small red potatoes
2 ears yellow corn, cut in half
1 cup thin sliced red onion (1/6-inch half rounds)
1 pound andouille sausage, cut on bias 1/4-inch thick
1 pound shell-on shrimp (21 to 26 count)
1 pound butter, melted

Steps:

  • Over high heat, bring 2 gallons water, 1/4 cup seafood seasoning and 1/8 Cajun spice to a boil. Add the potatoes and corn and cook until potatoes are soft to the touch, 15 to 18 minutes. Next, add the onions and continue to cook for 2 minutes. Next, add the sausage and shrimp and cook until the shrimp are bright pink, a final 3 to 5 minutes. Remove from the water with a strainer.
  • Next, in a large bowl, blend the remaining 1/4 cup seafood seasoning, 1/8 cup Cajun spice with the butter. Whisk together and toss with the cooked boil, tossing to well coat. Serve.

BEST EVER SPICY BOILED SHRIMP



Best Ever Spicy Boiled Shrimp image

Adding the salt at the end makes these shrimp very easy to peel. The spice is just right, you MUST try these!!

Provided by cajun chef in Louis

Categories     Healthy

Time 20m

Yield 3 serving(s)

Number Of Ingredients 7

1 lemon
1 onion
1/4 cup cayenne pepper
2 bay leaves
2 lbs shrimp (do not peel)
1/4 cup salt
ice water

Steps:

  • To 1 gallon of water add sliced lemon, sliced onion, bay leaves and pepper (NOT THE SALT) and boil for 10 minutes. Add the shrimp and boil 3 minutes. Remove from heat and immediately add 2 cups of ice water and salt. Let stand 5 minutes then drain. Enjoy!

Nutrition Facts : Calories 257.6, Fat 4.4, SaturatedFat 0.6, Cholesterol 381, Sodium 11146.6, Carbohydrate 12, Fiber 3.1, Sugar 2.8, Protein 42.6

FRESH SHRIMP BOIL



Fresh Shrimp Boil image

This is how I prepare shrimp. You can eat these chilled, with cocktail sauce or add them to your favorite recipe. I love to add these shrimp to coctel de camaron (Mexican shrimp cocktail).

Provided by Jessica

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 2

Number Of Ingredients 12

1 (12 fluid ounce) can or bottle beer
½ onion, chopped
2 tablespoons red pepper flakes
2 tablespoons chopped fresh parsley
2 tablespoons salt
2 tablespoons butter
1 tablespoon chopped garlic
1 tablespoon pickling spice
1 teaspoon dried Mexican oregano
2 bay leaves
cold water, as needed
1 pound raw shrimp

Steps:

  • Mix beer, onion, red pepper flakes, parsley, salt, butter, garlic, pickling spice, oregano, and bay leaves in a saucepan; add enough cold water to fill the saucepan. Bring the mixture to a boil.
  • Drop shrimp into the boiling liquid, let the mixture return to a boil, and cook until shrimp are bright pink and the meat is no longer transparent in the center, about 5 minutes; drain.

Nutrition Facts : Calories 420 calories, Carbohydrate 19.9 g, Cholesterol 375.7 mg, Fat 15.2 g, Fiber 4 g, Protein 40.1 g, SaturatedFat 8.2 g, Sodium 7526.5 mg, Sugar 3.4 g

CAJUN SHRIMP BOIL



Cajun Shrimp Boil image

In New Orleans, a seafood boil, the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare hands, is all about salt and spice. In the words of Jared Austin, a Mississippi riverboat pilot and seafood-boil master, ''Nothing about any of this is subtle - people standing around the pot should sneeze and cough.'' The key to a successful shrimp boil is layering ingredients into the pot so that everything is done cooking at once: First add the potatoes and sausage, then the shrimp, then the frozen corn to bring the temperature down and prevent overcooking. Let it all soak to absorb the salt and spice, then dump it out onto the table and eat with copious amounts of rémoulade. While this recipe can easily be halved, it's a simple - and extraordinarily fun - way to feed a crowd. Just remember to heed Austin's advice: ''Don't be afraid of cayenne. Don't be afraid to let your nose run.''

Provided by Samin Nosrat

Categories     seafood, main course

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 11

3 (3-ounce) Louisiana or Zatarain's brand seafood-boil seasoning pouches
1/4 cup cayenne-pepper powder
1 1/2 cups kosher salt (or 2/3 cup fine sea salt)
2 yellow onions, peeled and halved through root
3 celery ribs, cut into 3-inch pieces
2 lemons, quartered
4 heads garlic
6 ears corn, shucked and cut into 3-inch pieces
2 1/2 pounds small (2-inch) red potatoes
2 12-ounce kielbasi, cut into 3-inch pieces
6 pounds shrimp, preferably with shells on

Steps:

  • Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
  • Lay corn on a baking sheet in a single layer, then place in freezer.
  • Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
  • Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 3 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 1326 milligrams, Sugar 6 grams, TransFat 0 grams

SPICY SHRIMP BOIL WITH LEMON BUTTER



Spicy Shrimp Boil With Lemon Butter image

In this very spicy, very messy shrimp feast, diners peel their own shrimp, then dunk them in hot sauce-spiked shrimp broth, a bowl of melted lemon butter or both. Many shrimp boils call for adding corn, sausage and potatoes to the pot. This one focuses solely on the shrimp, though feel free to add the other ingredients if you'd like to bulk it up. Crusty bread for serving is a must, both to sop with the last bits of broth and butter, and as a palate-soother, for when the building heat of the cayenne and hot sauce starts to burn.

Provided by Melissa Clark

Categories     seafood, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 large onion, halved
1 head garlic, sliced in half crosswise to expose the cloves
1/4 cup Old Bay seasoning
1 tablespoon whole black peppercorns
1 teaspoon fine sea salt, plus more as needed
1/2 teaspoon cayenne
6 tablespoons unsalted butter (3/4 stick)
1 lemon, halved
1 tablespoon minced shallot (optional)
1 tablespoon Tabasco or Crystal hot sauce, plus more as needed
2 pounds large shell-on shrimp
Crusty bread, for serving

Steps:

  • Bring 6 cups water with the onion, garlic, Old Bay, peppercorns, salt and cayenne to a boil in a large pot. Cover and simmer for 10 minutes to allow the flavors to develop.
  • Meanwhile in a small pot, melt the butter. Squeeze the juice from half a lemon into the pot. Stir in shallot, if using, and season butter to taste with hot sauce and salt. Set aside for serving.
  • Squeeze juice from the other half the lemon into the large pot, then toss in squeezed lemon half. Stir in 1 tablespoon hot sauce and shrimp. Bring just to a simmer (not a boil), then lower the heat so the mixture continues to simmer for 1 to 2 minutes, until shrimp are bright pink and cooked through.
  • Use tongs or a slotted spoon to transfer shrimp to a large serving bowl or platter. Taste shrimp broth and add more salt and hot sauce if necessary.
  • Strain shrimp broth into serving bowls. Divide melted butter into small bowls, one per guest.
  • To serve, give each guest a bowl of spicy shrimp broth and a small bowl filled with seasoned butter for dipping. Guests should peel shrimp and dunk in broth, butter or both. Serve with bread on the side and plenty of napkins, and a bowl for the shrimp shells.

SHRIMP BOIL RECIPE BY TASTY



Shrimp Boil Recipe by Tasty image

Here's what you need: coriander seed, mustard seed, red pepper flakes, dill weed, allspice, salt, dried bay leaves, water, small red skin potatoes, corn, smoked sausages, shell-on shrimp, Juice of 1 lemon, fresh parsley, cocktail sauce, butter

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

2 tablespoons coriander seed
2 tablespoons mustard seed
1 tablespoon red pepper flakes
1 tablespoon dill weed
1 tablespoon allspice
1 tablespoon salt
3 dried bay leaves
3 qt water
8 small red skin potatoes
3 ears corn, cut into thirds
4 smoked sausages, such as kielbasa, cut into rounds
2 lb shell-on shrimp
Juice of 1 lemon
fresh parsley, chopped
1 cup cocktail sauce, to serve
butter, melted, to serve

Steps:

  • In a small bowl, combine the coriander seeds, mustard seeds, red pepper flakes, dill weed, allspice, salt, and bay leaves.
  • Add the spice mix to a large pot with 3 quarts of water, then add the potatoes. Bring to a boil and cook for 15 minutes.
  • Add the corn and boil for 10 minutes. Add the sausage and cook for another 5 minutes.
  • Remove a potato from the pot and check to see if it's fully cooked. If not, continue to cook them until the potatoes are done.
  • Stir in the shrimp and lemon juice. Place the lid on the pot and cook for 3 minutes, or until the shrimp are pink and cooked through.
  • Drain the ingredients from the pot. Serve the shrimp boil on a newspaper-lined table, sprinkled all over with parsley, with cocktail sauce and garlic butter on the side.
  • Enjoy!

Nutrition Facts : Calories 1028 calories, Carbohydrate 102 grams, Fat 38 grams, Fiber 10 grams, Protein 71 grams, Sugar 14 grams

SHEET PAN SHRIMP BOIL RECIPE BY TASTY



Sheet Pan Shrimp Boil Recipe by Tasty image

Here's what you need: baby dutch yellow potato, corn, unsalted butter, garlic, old bay seasoning, medium shrimp, smoked andouille sausage, lemon, fresh parsley

Provided by Tasty

Categories     Dinner

Yield 6 servings

Number Of Ingredients 9

1 lb baby dutch yellow potato
3 ears corn, husked and cut crosswise into 6 pieces
¼ cup unsalted butter, melted
4 cloves garlic, minced
1 tablespoon old bay seasoning
1 lb medium shrimp, peeled and deveined
12.8 oz smoked andouille sausage, 1 package, thinly sliced
1 lemon, cut into wedges
2 tablespoons fresh parsley, chopped

Steps:

  • Preheat oven to 400˚F (200˚C).
  • In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time and drain well.
  • In a small bowl, combine butter, garlic, and Old Bay Seasoning.
  • Place potatoes, corn, shrimp and sausage in a single layer onto a greased baking sheet. Gently toss with the butter mixture.
  • Bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
  • Serve immediately with lemon wedges, and sprinkle with parsley.
  • Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 34 grams, Fat 26 grams, Fiber 3 grams, Protein 27 grams, Sugar 4 grams

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