Creole Spiced Shrimp

Recipe from Brian Landry

Adapted by Suzanne Lenzer

Published January 22, 2013

  • Evan Sung for The New York Times
Media 1 of 1
Total Time
30 minutes, plus 1 hour chilling
Rating
4(31)
Comments
Read comments

This shrimp boil recipe admittedly requires a lot of ingredients, but don’t be put off. In this boil, fennel seed, cloves, allspice and a host of other spices infuse sweet shrimp with flavors straight out of the bayou, while also filling your kitchen with an intoxicating aroma. —Suzanne Lenzer

Featured in: Creole Spices Power a Super Bowl Feast

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:8 to 10 servings

  • ½ cup kosher salt

  • 4 tablespoons sweet paprika

  • 2 tablespoons crushed red pepper

  • 2 tablespoons black peppercorns

  • 2 tablespoons chile powder

  • 1 tablespoon fennel seed, crushed

  • 1 teaspoon garlic powder

  • 1 teaspoon cayenne pepper

  • 1 teaspoon whole cloves

  • 1 teaspoon coriander seed

  • 1 teaspoon allspice

  • 2 lemons, halved

  • 4 fresh bay leaves

  • 1 onion, coarsely chopped

  • 2 celery stalks, coarsely chopped

  • 48 medium shrimp, shells cut down the back and veins removed

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

8 grams carbs; 39 milligrams cholesterol; 51 calories; 1 gram polyunsaturated fat; 1 gram fat; 4 grams fiber; 191 milligrams sodium; 5 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Fill a large pot with about 2 gallons of water. Add all ingredients except shrimp and bring to a boil. Reduce heat, cover and continue to simmer over moderate heat for 5 minutes.

  2. Step 2

    Add shrimp to pot and return to a simmer. Cover, remove pot from heat and let stand until shrimp are just cooked through, 3 to 5 minutes. Drain, discard the boil, and refrigerate shrimp until chilled, about 1 hour; peel. Serve on top of chowchow, drizzled with some of the vegetables’ pickling liquid, or on a platter with chowchow on the side.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
31 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Stephen

This is a nice recipe for spiced shrimp, but be vigilant about the cooking time. Adding medium (or larger, for that matter) shrimp to simmering water, bringing it back to a simmer before taking the pot off the heat, and then letting the shrimp sit in what is still very hot water for up to 5 minutes risks serious overcooking. I start checking as soon as the pot returns to a simmer.

Stephen

This is a nice recipe for spiced shrimp, but be vigilant about the cooking time. Adding medium (or larger, for that matter) shrimp to simmering water, bringing it back to a simmer before taking the pot off the heat, and then letting the shrimp sit in what is still very hot water for up to 5 minutes risks serious overcooking. I start checking as soon as the pot returns to a simmer.

grace

Good but I prefer a different spice recipe. The paprika boosts the shrimpy pinkness. I forgot to drizzle the chowchow juice on top and could see how that would be a tasty boost.

Private comments are only visible to you.

Credits

Adapted from Brian Landry, Borgne, New Orleans

Recipe Tags

or to save this recipe.