Spicy Boiled Shrimp
|Mustard seeds||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Crushed red pepper||1⁄2 Teaspoon, crushed|
|Celery seeds||1⁄8 Teaspoon, dried|
|Dried thyme||1 Dash, dried|
|Water||2 1⁄2 Quart|
|Lime||1 , halved|
|Lemon||1 , halved|
|Garlic||1 Clove (5 gm), crushed|
|Shrimp||3 Pound, unpeeled (Large Or Jumbo Sized)|
Combine the first 9 ingredients in a doubled cheesecloth bag; tie securely with a string.
Bring 2 1/2 quarts water to a boil in a large Dutch oven.
Add salt, lime, lemon, garlic, and herb bag; return to a boil, and boil 2 to 3 minutes.
Add shrimp, and return to a boil.
Reduce heat and simmer, uncovered, 3 to 5 minutes.
Drain well; rinse with cold water.
Peel and devein shrimp, leaving tails on, if desired.