Name: Mild-Style Shrimp Boil with Corn and Red Potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 75 min
Ingredients: 2 cups boiling water; 4 cubes chicken bouillon; 8 cups water, or more as needed; 1 large onion, quartered; 1 head garlic; 3 bay leaves; 3 whole cloves; 4 tablespoons butter; 1 tablespoon kosher salt; 1 tablespoon coriander seeds; 2 teaspoons dill seeds; 2 teaspoons white mustard seeds; 2 teaspoons celery seeds; 1 teaspoon whole allspice berries; 1 teaspoon whole green peppercorns; 1 lemon, halved; 9 small red potatoes, or more to taste; 3 ears corn, shucked and cut into thirds, or more to taste; 16 ounces raw shrimp, headless and shells on; 4 cups ice cubes

Mild-Style Shrimp Boil with Corn and Red Potatoes

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This non-spicy seafood boil is top-notch. For those who don't want their shrimp boil to be too hot, this recipe is more savory than spicy. If desired, serve with cocktail sauce, hot sauce, Old Bay seasoning, or other condiments.

Recipe by Rebecca

Published on June 19, 2020

Prep Time:

20 mins

Cook Time:

50 mins

Additional Time:

5 mins

Total Time:

1 hr 15 mins

Servings:

Jump to Nutrition Facts

Ingredients

2 cups boiling water
4 cubes chicken bouillon
8 cups water, or more as needed
1 large onion, quartered
1 head garlic
3 bay leaves
3 whole cloves
4 tablespoons butter
1 tablespoon kosher salt
1 tablespoon coriander seeds
2 teaspoons dill seeds
2 teaspoons white mustard seeds
2 teaspoons celery seeds
1 teaspoon whole allspice berries
1 teaspoon whole green peppercorns
1 lemon, halved
9 small red potatoes, or more to taste
3 ears corn, shucked and cut into thirds, or more to taste
16 ounces raw shrimp, headless and shells on
4 cups ice cubes

Directions

Combine boiling water and bouillon cubes in a large pot and stir until dissolved. Add 8 additional cups of water, onion, garlic, bay leaves, cloves, butter, salt, coriander seeds, dill seeds, mustard seeds, celery seeds, allspice berries, and peppercorns; bring to a boil, about 5 minutes. Reduce heat to medium and simmer for 20 minutes.
Squeeze lemon juice into the pot and add lemon to the pot as well. Add potatoes and cook for 14 minutes. Add corn and cook 6 minutes more. Add shrimp and cook until opaque, about 3 minutes. Remove pot from heat.
Add ice cubes to the pot with shrimp boil and let sit for 5 minutes.
For a traditional shrimp boil, place several layers of newspaper on the dining table. Use a slotted spoon to transfer shrimp, potatoes, and corn onto the center of the table for everyone to reach, grab, and enjoy. For a tidier take, place several layers of newspaper on a baking sheet. Place shrimp, potatoes, and corn on top of the sheet and place the sheet on the dining table for everyone to serve themselves. If you need something neater, place shrimp, potatoes, and corn in a serving dish to pass at the table.

Tips

I omitted any super-hot spices from this recipe and used milder spices in their place. White mustard seed has the least amount of heat of the mustard family. The darker the seed, the hotter the temperature. Similarly, peppercorns have varying degrees of heat from green (the mildest), white (hot), and black (the hottest).

Nutrition Facts (per serving)

585	Calories
15g	Fat
87g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 585
% Daily Value *
Total Fat 15g	20%
Saturated Fat 8g	40%
Cholesterol 201mg	67%
Sodium 2929mg	127%
Total Carbohydrate 87g	31%
Dietary Fiber 11g	39%
Total Sugars 8g
Protein 31g
Vitamin C 49mg	243%
Calcium 203mg	16%
Iron 8mg	42%
Potassium 2288mg	49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.