| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Main dish, Seafood, Appetizers | 8 | Servings | |
INGREDIENTS
| 4 | lg | Bay leaves |
| 20 | Peppercorns | |
| 1 | ts | Mustard seeds |
| 1/2 | ts | Whole basil leaves |
| 12 | Whole cloves | |
| 1/8 | ts | Cumin seeds |
| 1 | ts | Crushed red pepper |
| 1/8 | ts | Celery seeds |
| 1/8 | ts | Light fennel seeds |
| 1/8 | ts | Caraway seeds |
| 1/4 | ts | Ground marjoram |
| 1/4 | ts | Whole thyme |
| 1 | ts | Salt |
| 1 | Lemon; cut in half | |
| 2 | Cloves garlic | |
| 2 | ts | Dehydrated onion flakes |
| 5 | lb | Medium or large shrimp |
| Lettuce leaves (optional) | ||
| Lemon slices (optional) |
INSTRUCTIONS
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 [email protected] on Oct 10, 1997
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