Recipe: Creole spiced shrimp

Published: Wednesday, Jan. 30, 2013 - 12:00 am | Page 2D

Time: 30 minutes, plus 1 hour chilling

Serves 8 to 10

Adapted by the New York Times from Brian Landry, Borgne restaurant in New Orleans.


1/2 cup kosher salt

4 tablespoons sweet paprika

2 tablespoons crushed red pepper

2 tablespoons black peppercorns

2 tablespoons chili powder

1 tablespoon fennel seed, crushed

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1 teaspoon whole cloves

1 teaspoon coriander seed

1 teaspoon allspice

2 lemons, halved

4 fresh bay leaves

1 onion, coarsely chopped

2 celery stalks, coarsely chopped

48 medium shrimp, shells cut down the back and veins removed


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 5 minutes.

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 and serve.

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