2 tablespoons coriander seed
2 tablespoons mustard seed
1 tablespoon red pepper flakes
1 tablespoon dill weed
1 tablespoon allspice
1 tablespoon salt
3 dried bay leaves
3 qt water (3 L)
8 small red skin potatoes
3 ears corn, cut into thirds
4 smoked sausages, such as kielbasa, cut into rounds
2 lb shell-on shrimp (905 g)
Juice of 1 lemon
fresh parsley, chopped
1 cup cocktail sauce (240 g), to serve
butter, melted, to serve
How to Make It
In a small bowl, combine the coriander seeds, mustard seeds, red pepper flakes, dill weed, allspice, salt, and bay leaves.
Add the spice mix to a large pot with 3 quarts of water, then add the potatoes. Bring to a boil and cook for 15 minutes.
Add the corn and boil for 10 minutes. Add the sausage and cook for another 5 minutes.
Remove a potato from the pot and check to see if it's fully cooked. If not, continue to cook them until the potatoes are done.
Stir in the shrimp and lemon juice. Place the lid on the pot and cook for 3 minutes, or until the shrimp are pink and cooked through.
Drain the ingredients from the pot. Serve the shrimp boil on a newspaper-lined table, sprinkled all over with parsley, with cocktail sauce and garlic butter on the side.
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