Boiling Seasoning

for seafood

 

The same evening that I first tried the remoulade sauce recipe for the awesome Royal Red shrimp that my sister brought, I also realized that we needed a recipe for seafood boil. Most of the recipes I perused called for the "sweet" spices (clove, allspice, e.g.), so once again I opened to the "Book of Paul", where I found this wonderfully delicate yet flavorful mix. Try it with your local shrimp or lobster.

 

2 bay leaves

1/2 t white pepper, ground

1/2 t black pepper, ground

1/2 t onion powder

1/2 t garlic powder

1/2 t dry mustard

1/4 t dried thyme

1/4 t dried basil

 

Combine all the dry ingredients in a small dish and set aside. Add mixture to a large pot of water and bring to a rolling boil and cook until shrimp are pink and firm, do not overcook the shrimp.