Any suggestions for shrimp boil seasonings?

[lucybobo]

I'm making peel-and-eat shrimp and would like to use seasonings besides Old Bay/vinegar/beer which is what I usually do. Any ideas?

[Richard 16]

Lots of good approaches out there. I like to add a *little* smoked paprika to the blend.

[pattisue]

Zatarain's Shrimp and Crab Boil (liquid concentrate) for a more Cajun style seasoning. Or do the usual, but vary the sauce. Instead of a cocktail sauce, make a garlic/butter/lime sauce.

[kyle798]

one of the owners of a restaurant i used to work for used pickle juice to boil shrimp. we used to keep the juice from the 5 gallon pickle buckets for him. it sounded weird at first, but in fact is very delicious. kyle

[katecm]

Harissa is lovely with shrimp. Thin it out with some lemon and then steam (I use an aluminum packet). You get some good spiciness from the harissa.

[hotoynoodle]

pernod, water, garlic and chili flake, plus some bay leaf. i've also used tom yam paste and water.

[mark]

i really like the ci method from several years back. haven't made it for some time, so i don't recall the exact proportions, but never really found them to be that crucial anyhow. here's the method as best i recall (the following is for 1 lb of shrimp)...

peel shrimp (i know you were planning peel-and-eat, but this step makes a huge difference).

make a simple fish stock from the shells, 3 cups h2o & salt. bring to boil, then simmer 20 minutes.

strain shells from stock. add enough h2o to bring back to 3 cups. add 1 cup white wine, 6 or so peppercorns, 6 or so coriander seeds, a couple sprigs of parsley & tarragon (dried works ok, too). return to stove & bring to a rolling boil. once boiling, add shrimp, cover & remove from heat. let stand 10 minutes (i use large/jumbo shrimp, might take a little less time for smaller ones, but i find this technique to be very forgiving). shock in ice water to halt cooking.

if this appeals & you want the specifics, i can look it up at home tonight.