Mild-Style Shrimp Boil with Corn and Red Potatoes

This mild-style shrimp boil with corn and red potatoes recipe is more savory than spicy. It's seasoned with coriander, dill, allspice, and mustard seeds.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 585 Calories

Ingredients

• 4 tablespoons butter
• 2 cups boiling water
• 3 whole cloves
• 4 cubes chicken bouillon
• 3 bay leaves
• 1 lemon, halved
• 1 large onion, quartered
• 4 cups ice cubes
• 1 tablespoon kosher salt
• 1 head garlic
• 1 tablespoon coriander seeds
• 8 cups water, or more as needed
• 2 teaspoons celery seeds
• 1 teaspoon whole allspice berries
• 3 ears corn, shucked and cut into thirds, or more to taste
• 2 teaspoons dill seeds
• 2 teaspoons white mustard seeds
• 1 teaspoon whole green peppercorns
• 9 small red potatoes, or more to taste
• 16 ounces raw shrimp, headless and shells on

Recipe Instructions

Step 1

Squeeze lemon juice into the pot, then add lemon to the pot. Add potatoes; cook for 14 minutes. Add corn; cook 6 minutes more. Add shrimp; cook until opaque, about 3 minutes. Remove pot from heat.

Step 2

Add ice cubes to the pot; let sit for 5 minutes.

Step 3

Combine 2 cups boiling water and bouillon cubes in a large pot; stir until dissolved. Add 8 cups water, onion, garlic, butter, bay leaves, salt, coriander seeds, dill seeds, mustard seeds, celery seeds, allspice berries, green peppercorns, and cloves; bring to a boil, about 5 minutes. Reduce heat to medium; simmer for 20 minutes.

Step 4

Place several layers of newspaper on the dining table or on a baking sheet; transfer shrimp, potatoes, and corn onto center of the newspaper using a slotted spoon. Or transfer shrimp, potatoes, and corn to a serving dish to serve.