Here’s a pot of shrimp, you’ll eagerly dig into. Seasoned with
onions, garlic, jalapeño and whole spices, this is not only a tasty
entree but a satisfying meal.


1 1/2 pounds large shrimp in shells
4 large garlic cloves
1 small onion, chopped
1 lemon, halved
1/4 cup pickled jalapeño slices
2 tablespoons kosher salt
2 bay leaves, crumbled
2 teaspoons coriander seeds
2 teaspoons mustard seeds
2 teaspoons black peppercorns
1 teaspoon celery seed
1 teaspoon red pepper sauce
Lemon wedges, for garnish

Make a slit through shell down center of each curved side of shrimp
to the tail. Remove vein. Refrigerate shrimp in bowl.

Meanwhile, bring 2 quarts water and remaining ingredients (except
lemon wedges) to boil in large pot over medium-high heat. Boil
20 minutes.

Add shrimp; return to boil and remove from heat. Cover and let stand
5 minutes. Drain shrimp in large colander, discard liquid. Serve with
lemon wedges
Makes 4 servings.

PER SERVING Calories 155; Total Fat 2.5 g; Saturated Fat .5 g;
Cholesterol 210 mg; Sodium 797 mg; Carbohydrates 4 g;
Protein 29 g; Calcium 92 mg;

Note: Tie spices for smooth sauces and soups in cheesecloth and hang the tiny spice bag from a wooden spoon straddling the rim of the
pot. This saves time fishing the spice bag from the soup or sauce.

B-man :wink: