Recipe

Chesapeake Shrimp Boil

Meals don’t get much simpler than this! I like to enjoy a mound of this well-seasoned shrimp with a large tossed salad and an ear of sweet corn.

Meals don’t get much simpler than this! I like to enjoy a mound of this well-seasoned shrimp with a large tossed salad and an ear of sweet corn.

  • Prep time
  • Total Time
This recipe makes 1 Serving
Ingredients:
  • 2 bay leaves
  • 1.5 teaspoon celery seeds
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 1/2 pound medium shrimp in shells (approximately 15-18 shrimp)
  • 1 lemon, cut into wedges
Preparation:

In a large pot bring two quarts of water to a boil.

Add the bay leaves and all of the spices to the pot. Reduce the heat to medium-low and simmer, covered, for 10 to 15 minutes.

Bring the water back up to a full boil, add the shrimp, and cook for about 2 minutes, or until the shrimp are opaque and cooked through (cooking time will vary depending on the size of the shrimp).

With a slotted spoon transfer the shrimp from the pot to an individual serving bowl. Spoon some of the cooking liquid over the top, and squeeze the lemon wedges over the shrimp.

Preparation:

In a large pot bring two quarts of water to a boil.

Add the bay leaves and all of the spices to the pot. Reduce the heat to medium-low and simmer, covered, for 10 to 15 minutes.

Bring the water back up to a full boil, add the shrimp, and cook for about 2 minutes, or until the shrimp are opaque and cooked through (cooking time will vary depending on the size of the shrimp).

With a slotted spoon transfer the shrimp from the pot to an individual serving bowl. Spoon some of the cooking liquid over the top, and squeeze the lemon wedges over the shrimp.