Icy Spicy Shrimp
2 quarts water
3 tablespoons salt
2 teaspoons cayenne pepper, or to taste as much as 2 tablespoons
1 small red onion, thinly sliced
1 tablespoon coriander seed
1 tablespoon mustard seed
1 teaspoon celery seed
1 tablespoon dried red chile pepper flakes
5 whole cloves
5 allspice berries
3 bay leaves
2 lemons, halved
3 cloves garlic, finely sliced
1 (2-inch) piece fresh gingerroot, carefully sliced
2 pounds fresh shrimp
2 tablespoons fresh basil, sliced
Combine the water, onion, cayenne, and salt together in a big soup pot. Bring the mix to a boil over high heat.
On the other hand, use a spice mill or mortar and pestle to thoroughly blend the coriander, mustard seed, celery seed, red pepper flakes, bay, clove, and allspice leaf up until finely ground.
Add the spice mix to the pot. When the water is boiling, include the lemon halves with the garlic and ginger. Simmer the mix for about 10 minutes before adding the shrimp.
Include the shrimp, heat off and cover the pot with a tight-fitting lid. Let the shrimp high to prepare, until white throughout, about 5 minutes.
Drain the shrimp through a colander and spread them uniformly on a baking tray till cool sufficient to deal with.
Cool the shrimp in an airtight container with the cooked lemon halves. Squeeze the cooked lemon halves over the shrimp and toss with the basil just before serving.