ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spiced Shrimp Boil

Yield Makes enough for 2 pounds of shrimp
Chef Seth Hargett of Point Clear, Alabama, devised this recipe for what he calls a "reverse boil." Cooked shrimp absorb abundant flavor from the well-seasoned brew.


  • 3 quarts water
  • 2 lemons, quartered
  • 1/4 cup rice wine vinegar
  • 1/2 cup kosher salt
  • 2 jalapeño peppers, halved
  • 2 tablespoons crushed red pepper
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 4 whole cloves
  • 1 tablespoon paprika
  • 3 celery stalks, coarsely chopped
  • 1 yellow onion, quartered
  • 12 parsley stems
  • 6 garlic cloves, crushed
  • Vodka Cocktail Sauce

How to Make It

  1. Combine all ingredients in a large pot. Bring to a boil; boil for 30 minutes. Remove from heat, and chill. Strain, if desired.

  2. To use, cook 2 pounds peeled or unpeeled shrimp in boiling water just until pink. Drain shrimp, immediately submerge it in the seasoning liquid, and thoroughly chill. Drain shrimp, and serve with Vodka Cocktail Sauce.