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It's time to boost our minds and body's energy otherwise, we will not be able to withstand the cold that has just stepped the threshold of the winter's season. Worth remembering that cuddling our Sensation of Taste with toothsome and nutritious meals, create extraordinary memories giving full meaning to the weekend.
Seafood, as an excellent source of protein, fatty acids, and B vitamins, has become delicious food to include in our diet. Seriously, all my diets provided untasty meals, confirming the ancient quote, "Beauty is Pain".
It's time to treat ourselves with tasty and nutritious meals, so, let's try something different this weekend.
In the age of globalization, Louisiana's famous shellfish boils have taken over Southern European cuisine, where its recipe has been well-adopted by the Mediterranean housewives. Shrimp boils, Alla Albanian is the recipe that we share today with our readers. A bit different from the traditional Louisiana Cajun but worth trying it.
INGREDIENTS
8 whole cloves
6 ribs celery, roughly chopped
5 ribs lemongrass
3 sprigs thyme
2 onions
2 heads garlic
2 lemons, halved
20 ge salt
3 tablespoons coriander seeds
1½ tablespoons cayenne
1 tablespoon whole allspice
1 tablespoon whole black peppercorns
1 tablespoon sweet paprika
2 liters water
4 pounds small potatoes, washed
6 ears of corn, cut into 4-inch pieces
5 pounds unpeeled, head-on large shrimp
Melted butter, for serving
Cocktail sauce, for serving
Lemon wedges, for serving
DIRECTIONS
1. Combine the cloves, celery, lemongrass, thyme, onions, garlic, lemons, salt, coriander, cayenne, allspice, peppercorns, paprika, and water in a large pot and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the onions and celery are soft and the flavors have melded about 40 minutes.
2. Add the potatoes to the broth and cook until almost tender, about 15 minutes. Add the corn and cook for another 6 minutes. Add the shrimp and cook, stirring occasionally, until the shrimp are just cooked through, about 4 minutes more.
3. Using a large slotted spoon, transfer the shrimp and vegetables to a large paper-lined surface. Serve with bowls of melted butter and cocktail sauce, lemon wedges and the reserved cooking liquid.