| 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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