Creole Spiced Shrimp

Name: Creole Spiced Shrimp
Total time: 30 min
Yield: 8 to 10 servings
Cuisine: creole
Ingredients: 1/2 cup kosher salt; 4 tablespoons sweet paprika; 2 tablespoons crushed red pepper; 2 tablespoons black peppercorns; 2 tablespoons chile powder; 1 tablespoon fennel seed, crushed; 1 teaspoon garlic powder; 1 teaspoon cayenne pepper; 1 teaspoon whole cloves; 1 teaspoon coriander seed; 1 teaspoon allspice; 2 lemons, halved; 4 fresh bay leaves; 1 onion, coarsely chopped; 2 celery stalks, coarsely chopped; 48 medium shrimp, shells cut down the back and veins removed

Recipe from Brian Landry

Adapted by Suzanne Lenzer

Creole Spiced Shrimp — Evan Sung for The New York Times

Total Time: 30 minutes, plus 1 hour chilling
Rating: 4(27)
Comments: Read comments

This shrimp boil recipe admittedly requires a lot of ingredients, but don’t be put off. In this boil, fennel seed, cloves, allspice and a host of other spices infuse sweet shrimp with flavors straight out of the bayou, while also filling your kitchen with an intoxicating aroma. —Suzanne Lenzer

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Ingredients

Yield:8 to 10 servings

½cup kosher salt
4tablespoons sweet paprika
2tablespoons crushed red pepper
2tablespoons black peppercorns
2tablespoons chile powder
1tablespoon fennel seed, crushed
1teaspoon garlic powder
1teaspoon cayenne pepper
1teaspoon whole cloves
1teaspoon coriander seed
1teaspoon allspice
2lemons, halved
4fresh bay leaves
1onion, coarsely chopped
2celery stalks, coarsely chopped
48medium shrimp, shells cut down the back and veins removed

Ingredient Substitution Guide

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Preparation

Step 1
Fill a large pot with about 2 gallons of water. Add all ingredients except shrimp and bring to a boil. Reduce heat, cover and continue to simmer over moderate heat for 5 minutes.
Step 2
Add shrimp to pot and return to a simmer. Cover, remove pot from heat and let stand until shrimp are just cooked through, 3 to 5 minutes. Drain, discard the boil, and refrigerate shrimp until chilled, about 1 hour; peel. Serve on top of chowchow, drizzled with some of the vegetables’ pickling liquid, or on a platter with chowchow on the side.

Ratings

4 out of 5

27 user ratings

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Comments

Stephen7 years ago

This is a nice recipe for spiced shrimp, but be vigilant about the cooking time. Adding medium (or larger, for that matter) shrimp to simmering water, bringing it back to a simmer before taking the pot off the heat, and then letting the shrimp sit in what is still very hot water for up to 5 minutes risks serious overcooking. I start checking as soon as the pot returns to a simmer.

Stephen7 years ago

grace7 years ago

Good but I prefer a different spice recipe. The paprika boosts the shrimpy pinkness. I forgot to drizzle the chowchow juice on top and could see how that would be a tasty boost.

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