He titled the blend Seafood Seasoning Recipe. We would call it Shrimp Boil Seasoning
These quatites are based on the calculated values to prep 1 cup of the blend. The calculations were by the recipe template behind his web page. The rounded values are by me.
Servings: 1 cup
Ingredients
- 4.55 tablespoons coarse sea salt – Rounded 1/4 cup
- 1.52 tablespoon crushed or ground coriander seeds – Scant 1/8 cup
- 3.03 teaspoons celery seeds – 1 tbsp
- 2.27 teaspoons cayenne pepper – scant 1 tbsp
- 2.27 tablespoons dry dill – scant 1 tbsp
- 0.76 teaspoon dry ginger
- 2.27 tablespoons paprika – – scant 1 tbsp
- 1.52 teaspoon ground black pepper
- 3.03 teaspoons dry mustard – 1 tbsp
- 1.52 teaspoon ground or crushed all-spice
Shrimp Boil Recipe
Ingredients
- 1 recipe for seafood seasoning = 0.66 cup see below
- 3 lemons, sliced in half
- 3 bay leaves
- 20 fresh thyme sprigs
- 2 peeled roughly chopped yellow onions
- 5 pounds red potatoes
- 6 ears shucked corn, each ear cut into thirds
- 2 pounds polish sausage, cut into 1” to 2” pieces
- 18 fresh clams
- 3 pounds jumbo deveined shell-on shrimp
- coarse salt to taste
Instructions
- Bring 3 gallons of water to a soft boil along with the spice blend, lemons, bay leaves, thyme, and onions. Note: the water should be as salty tasting as the ocean so you may need to add more salt.
- Next, add in the potatoes and cook for 4 minutes.
- Add in the corn. Cook for another 4 minutes.
- Add in the sausage and cook for 4 minutes, then add in the clams and cook for 4 minutes.
- Finally, turn the heat off completely add the shrimp and cook for 8 to 10 minutes or until the shrimp is cooked and the clams have opened.
- Drain the shrimp and clam boil and serve on a newspaper or a large serving platter.
Seasoning amts for his boil recipe – servings: 0.66 cup
Ingredients
- 3 tablespoons coarse sea salt
- 1 tablespoon crushed or ground coriander seeds
- 2 teaspoons celery seeds
- 1 ½ teaspoons cayenne pepper
- 1 ½ tablespoons dry dill
- ½ teaspoon dry ginger
- 1 ½ tablespoons paprika
- 1 teaspoon ground black pepper
- 2 teaspoons dry mustard
- 1 teaspoon ground or crushed all-spice
