Boiled Shrimp Dip
INGREDIENTS:
4 lg Bay leaves
20 Peppercorns
1 ts Mustard seeds
1/2 ts Whole basil leaves
12 Whole cloves
1/8 ts Cumin seeds
1 ts Crushed red pepper
1/8 ts Celery seeds
1/8 ts Light fennel seeds
1/8 ts Caraway seeds
1/4 ts Ground marjoram
1/4 ts Whole thyme
1 ts Salt
1 Lemon; cut in half
2 Cloves garlic
2 ts Dehydrated onion flakes
5 lb Medium or large shrimp
Lettuce leaves (optional)
Lemon slices (optional)
4 lg Bay leaves
20 Peppercorns
1 ts Mustard seeds
1/2 ts Whole basil leaves
12 Whole cloves
1/8 ts Cumin seeds
1 ts Crushed red pepper
1/8 ts Celery seeds
1/8 ts Light fennel seeds
1/8 ts Caraway seeds
1/4 ts Ground marjoram
1/4 ts Whole thyme
1 ts Salt
1 Lemon; cut in half
2 Cloves garlic
2 ts Dehydrated onion flakes
5 lb Medium or large shrimp
Lettuce leaves (optional)
Lemon slices (optional)
Combine first 12 ingredients in a doubled cheesecloth bag; tie securely with string. Bring 4 to 5 quarts of water to a boil. Add salt, lemon halves, garlic, onion flakes, and herb bag; return to a boil, and cook 2 to 3 minutes. Stir in shrimp; return to a boil, and cook 3 to 5 minutes. Drain well; chill. Peel shrimp. Serve on lettuce leaves and garnish with lemon slices if desired. (would be good served with Seafood Sauce or Seafood Dip.) Yield: 8 to 10 servings.
NOTES : Submitted by Dave Shuppert, Dallas, Texas.
NOTES : Submitted by Dave Shuppert, Dallas, Texas.