| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 4 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Medium shrimp |
| 1 | c | Water |
| 1 | tb | Cider vinegar |
| 2 | tb | Crab Boil |
| 1 | tb | Salt Traditional "Boil" makes about 1/2 cup– |
| 2 | tb | Mustard seed |
| 2 | tb | Dill seed |
| 2 | tb | Red pepper flakes |
| 2 | Bay leaves; crumbled | |
| 1/2 | ts | Whole cloves |
| 1/2 | ts | All spice, whole |
| 1/2 | ts | Black peppercorns |
| 1/4 | ts | Minced ginger root |
INSTRUCTIONS
About the shrimp - raw, shell-on, 50 to 60 count per pound. - Insert steamer rack into sauce pan. Pour 1 cup water and 2 tablespoons vinegar into pan. The liquid should not rise above the bottom of the steamer. Add more water and vinegar if needed. - Combine the seasonings (crab or shrimp boil) and salt in a small bowl. Place shrimp on the steamer in layers, sprinkling each layer with the seasoning. - Bring to a boil, then cover, and steam 3 to 4 minutes. About 'boil' - Substitute ground "all spice" but check label. If it's the mixture, adjust other spices. You could substitute ground spices, where possible. Grind the spices into a fine powder using a mini-food mill, coffee grinder, or mortar and pestle. There are a variety of commercially blended seafood boils (check near the bottled artichokes, etc., section). Jerk, Lime+Pepper+Creole, etc. NOTES : from 'PatH' phannema@wizard.ucr.edu
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