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Photo: Hector Sanchez; Styling: Caroline M. Cunningham  

Shrimp-and-Crab Boil Sachets

Break out the propane cooker and a big pot for a Lowcountry boil spiced with this mix. The mustardy dipping sauce pairs well with peel 'n' eat shrimp.

This recipe goes with Boiled Shrimp

Southern Living DECEMBER 2013

  • Yield: Makes 2 sachets
  • Hands-on:5 Minutes
  • Total:15 Minutes


  • 2 (8-inch-square) triple layers of cheesecloth
  • 3 tablespoons black peppercorns
  • 3 tablespoons coriander seeds
  • 2 tablespoons dried crushed red pepper
  • 2 tablespoons mustard seeds
  • 1 tablespoon dill seeds
  • 1 tablespoon celery seeds
  • 3 crushed bay leaves
  • 1/4 cup kosher salt
  • 6 lemons
  • 4 yellow onions
  • 4 garlic bulbs


Place cheesecloth on a flat surface. Heat peppercorns, coriander seeds, dried crushed red pepper, mustard seeds, dill seeds, celery seeds, and crushed bay leaves in a hot skillet over medium-high heat, stirring constantly, 1 to 2 minutes or until fragrant. Cool 10 minutes. Stir in kosher salt. Divide mixture between 2 cheesecloth stacks. Gather edges of cheesecloth together; tie with kitchen string. Store at room temperature up to 2 weeks. For gifting, package each sachet with 3 lemons, 2 yellow onions, and 2 garlic bulbs.

TO MAKE BOILED SHRIMP: Bring 6 cups water; 3 lemons, sliced; 2 yellow onions, sliced; 2 garlic bulbs, and 1 Shrimp-and-Crab Boil Sachet to a boil in a large Dutch oven over medium-high heat; boil 30 minutes. Add 3 lb. unpeeled, large raw shrimp; cover and remove from heat. Let stand 10 minutes or just until shrimp turn pink. Discard sachet, and serve shrimp boil with Carolina Mustard Sauce. Makes 6 servings. Hands-on 15 min.; Total 1 hour, 5 min.


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Shrimp-and-Crab Boil Sachets recipe