Boiled Shrimp

Boiled Shrimp

Ready in 1h

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Lettuce leaves; (optional)
1/8 ts Caraway seeds
1 Lemon; cut in half
1/8 ts Celery seeds
4 lg Bay Leaves
1/8 ts Light fennel seeds
slices Lemon; (optional)
1/8 ts Cumin seeds
1/2 ts basil leaves; Whole
1 ts Mustard seeds
1/4 ts Whole thyme
2 Garlic
5 lb shrimp; Medium or large
20 Peppercorns
12 Cloves
1 ts Crushed red pepper
1/4 ts Ground marjoram
2 ts Dehydrated onion flakes
1 ts Salt

Original recipe makes 8



Combine first 12 ingredients in a doubled cheesecloth bag; tie securely with string. Bring 4 to 5 quarts of water to a boil. Add salt, lemon halves, garlic, onion flakes, and herb bag; return to a boil, and cook 2 to 3 minutes. Stir in shrimp; return to a boil, and cook 3 to 5 minutes. Drain well; chill. Peel shrimp. Serve on lettuce leaves and garnish with lemon slices if desired. (would be good served with Seafood Sauce or Seafood Dip.) Yield: 8 to 10 servings. NOTES : Submitted by Dave Shuppert, Dallas, Texas. Recipe by: Southern Living 1979 Annual Recipes Posted to MC-Recipe Digest V1 #836 by on Oct 10, 1997

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