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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