This recipe from the June 2011 issue of Bon Appetit is fun to make and perfect for outdoor dining. First, season water with onion, garlic, lemon and spices and simmer to make a delicious stock. Add shrimp, still in their shells, and simmer for three minutes.

Season water with onion, garlic and spices

Simmer the stock before adding shrimp

To ensure the shrimp stop cooking, but still spend enough time in the stock to absorb its flavours, add ice cubes!

Ice cubes stop the shrimp from overcooking

Now that the late summer harvest is at its peak, serve these delicious shrimp with corn on the cob, boiled potatoes and sliced tomatoes with fresh basil.

Eat these delicious shrimp in the shell with your hands

Serve with corn on the cob

To avoid additive and preservatives in this recipe, use an all-natural hot sauce, such as Tabasco original sauce.


2 onions, halved crosswise

1 head of garlic, halved crosswise

5 whole cloves

3 bay leaves

2 tablespoons kosher salt

1 tablespoon coriander seeds

4 teaspoons yellow mustard seeds

2 teaspoons dill seeds

2 teaspoons whole allspice

1 teaspoon black peppercorns

1 teaspoon crushed red pepper flakes

1/2 teaspoon cayenne pepper

1 lemon, halved

5 dashes (or more) hot pepper sauce

1 1/2 pounds unpeeled large shrimp (about 30)


Combine first 12 ingredients and 8 cups water in a large pot; bring to a boil. Reduce heat to medium and simmer 20 minutes. Squeeze in juice from lemon; add lemon to pot. Add hot sauce and shrimp. Simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.

Turn off heat, add 4 cups ice cubes, and steep for 5 minutes. Remove shrimp with a slotted spoon and place on a newspaper-lined baking sheet. Serve with additional hot sauce, if desired. Serves four.

From the June 2011 issue of Bon Appetit