Bubba’s Shrimp Boil


1 1/2 pounds large shrimp in shells

4 large garlic cloves

1 small onion, chopped

1 lemon, halved

1/4 cup pickled jalapeño slices

2 tablespoons kosher salt

2 bay leaves, crumbled

2 teaspoons coriander seeds

2 teaspoons mustard seeds

2 teaspoons black peppercorns

1 teaspoon celery seed

1 teaspoon red pepper sauce

Lemon wedges, for garnish

Make a slit through shell down center of each curved side of shrimp to the tail. Remove vein.

Refrigerate shrimp in bowl.

Meanwhile, bring 2 quarts water and remaining ingredients (except lemon wedges) to boil in large pot

over medium−high heat. Boil 20 minutes.

Add shrimp; return to boil and remove from heat. Cover and let stand 5 minutes. Drain shrimp in

large colander; discard liquid.

Serve with lemon wedges.

Makes 4 servings.

 

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