20 TO 24 SERVINGS
Don’t be misled by the long list of ingredients here. Much of it is made up of spices for the “court bouillon” in which the shrimp are boiled. The dish is actually just about the easiest thing you can do with a big pile of shrimp, and it is always hugely popular.
Because you need so much shrimp, and the bigger the better, a shrimp boil can get pricey. For that reason, I suggest you call your local fish market and ask for a wholesale price on volume. When you buy this much, you can usually get a substantial discount.
7 to 8 pounds medium shrimp (25 to 30 per pound) in the shell
1⁄3 cup mustard seeds
¼ cup coriander seeds
¼ cup allspice berries
2 tablespoons black peppercorns
2 tablespoons crushed hot red pepper flakes
12 whole cloves
6 blades of mace
3 imported bay leaves, broken in half
2½ tablespoons coarse salt
3 onions, thickly sliced
2 celery ribs, thickly sliced
6 garlic cloves, smashed
1 lemon, sliced
½ cup fresh lemon juice
1. Rinse the shrimp very well but do not shell. Drain and set aside. Fill a large (at least 10-quart) stockpot with 6 to 8 quarts of water. Add all the remaining ingredients except the dipping sauce. Bring to a boil, reduce the heat, and simmer for 15 minutes. (The court bouillon can be made several hours ahead.)
2. Just before you are ready to serve the shrimp, bring the court bouillon to a boil. Dump about one-third of the shrimp into the pot and boil for 2 to 3 minutes, until pink, loosely curled, and opaque throughout. Remove with a skimmer or slotted spoon and transfer to a bowl. (The shrimp in their shell will stay hot for a good 5 to 10 minutes.) Repeat twice with the remaining shrimp. Serve with the Creole dipping sauce.