I had to post a picture with this one, because it sounds REALLY good, but you'd never get that impression from the recipe title. This sounds like a good way to feed a crowd of people - not complicated, and definitely safe for us, if you use a little common sense (with the corn and potato skins). I can also see this being easily modified by using other fresh vegetables - just experiment with the cooking times.
2 lemons, halved
2 medium onions, halved
4 garlic cloves, smashed with the flat side of a large knife blade
Spice Bundle (follows) or 1 packet commercial crab or shrimp boil whole-spice mix
3 lbs medium red potatoes, scrubbed
8 ears fresh corn, shucked & broken in half
3 lbs unshelled large shrimp, tail on
Bring 5 quarts of water to a boil in a 10-12 quart pot. Squeeze lemon juice into water, then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer, cover, and cook 10 minutes.
Add potatoes to pot, return to boil. Reduce heat, simmer, covered, until potatoes are almost tender, 15-20 minutes. Add corn, continue cooking 5 minutes more.
Stir in shrimp, submerging them completely. Cover, and let stand till shrimp are cooked through, about 2-3 minutes. Ladle 2 cups of broth into a glass measuring cup; drain the rest in a large colander, discarding liquid.
Divide reserved broth among small bowls for dipping. Transfer shrimp and vegetables to a large platter. Serves 8.
Per serving: 397 calories, 4g fat
1 tbsp crumbled dried bay leaves
6 whole allspice
3 tbsp coriander seeds
1 tbsp mustard seeds
1 tbsp dill seeds
1 tbsp red pepper flakes
Lay a 10" double-layer square of cheesecloth on a clean work surface. Put spices in the center. Pressing firmly, roll a rolling pin over the spice mixture until most of the seeds are cracked. Gather up edges of cheesecloth, twist tightly, and tie with kitchen string.
Edited by Heather (10/08/14 03:09 PM)