Summer time heat means finding options that are great cold, too! Even proteins. We spun up this classic yet simple shrimp boil, a riff on a Bon Appetit recipe, but with spices we already had in the spice cabinet, and you might likely have, too. Serve with a cool crisp salad or some prepped veggies and sauces for a refreshing, balanced summer meal.
Serving Size: This recipe makes 8, 4-ounce servings.
Macronutrient Balance: 25.4g Protein / 8.9g Fat / 5.7g Carbs - Per Serving (4 oz)
1 large onion, quartered
1.5 tbsp chopped garlic (can also use 2 garlic heads halved)
6 bay leaves
4 tablespoons kosher salt
1 tsp ground coriander
2 tsp ground yellow mustard powder
2 tsp dill weed
2 dashes ground allspice
2 teaspoons black pepper corns
2 teaspoons crushed red pepper flakes
1 teaspoon cayenne pepper
2 lemons, halved
3 pounds unpeeled large pink shrimp
Combine the first 11 ingredients (everything but the lemons and shrimp) and 12-16 cups of water in a large pot. Bring to a boil.
Reduce heat to medium and simmer 20 minutes.
Squeeze in juice from lemons, then add the whole lemon halves to the pot.
Add shrimp to pot, simmer and stir occasionally, until shrimp are cooked through...about 3 minutes. (*option here to add some hot sauce at this point, like 8 dashes or more of tabasco or Crystal hot sauce, to add spice)
Remove shrimp from pot and place into cool ice water bath (5-7 cups of ice in cool water) and steep for 5 minutes. Remove shrimp and serve with additional hot sauce, horseradish, or other sauces to add fat and carbs if desired.