Creole Spiced Shrimp

Recipe from Brian Landry

Adapted by Suzanne Lenzer

Creole Spiced Shrimp
Evan Sung for The New York Times
Total Time
30 minutes, plus 1 hour chilling
Rating
4(27)
Comments
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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

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Ingredients

Yield:8 to 10 servings
  • ½cup kosher salt
  • 4tablespoons sweet paprika
  • 2tablespoons crushed red pepper
  • 2tablespoons black peppercorns
  • 2tablespoons chile powder
  • 1tablespoon fennel seed, crushed
  • 1teaspoon garlic powder
  • 1teaspoon cayenne pepper
  • 1teaspoon whole cloves
  • 1teaspoon coriander seed
  • 1teaspoon allspice
  • 2lemons, halved
  • 4fresh bay leaves
  • 1onion, coarsely chopped
  • 2celery stalks, coarsely chopped
  • 48medium shrimp, shells cut down the back and veins removed
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

51 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 5 grams protein; 191 milligrams sodium

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.

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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.

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Ratings

4 out of 5
27 user ratings
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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.

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Credits

Adapted from Brian Landry, Borgne, New Orleans

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