Mild-Style Shrimp Boil with Corn and Red Potatoes

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

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.

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

Categories

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