Ingredients
1 medium lemon, halved2-1/2 pounds medium red potatoes (about 10), quartered1 teaspoon ground coriander1 teaspoon cayenne pepper1/8 teaspoon ground allspice1/8 teaspoon ground cloves15 whole peppercorns4 garlic cloves, peeled and halved4 bay leaves2 teaspoons mustard seed1/2 teaspoon dill seed4 celery ribs, halved1 bunch parsley2 medium onions, cut into wedges5 quarts cold water3 medium ears sweet corn, husked and cut into 2-inch pieces1-1/2 pounds uncooked shell-on jumbo shrimp1 teaspoon salt
Preparation
Squeeze juice from lemon halves into a large bowl; add lemon and potatoes to bowl. Sprinkle with coriander, cayenne, allspice and cloves; toss to coat. Set aside.
Place peppercorns, garlic, bay leaves, mustard seed and dill seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place the spice bag, celery, parsley and onions in a soup kettle; add water. Bring to a boil; cover and boil for 15 minutes.
Strain, reserving liquid and spice bag. Discard parsley and vegetables. Return cooking liquid with spice bag to the heat; carefully add potato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add corn; simmer 15-20 minutes longer or until potatoes and corn are tender.
Stir in shrimp; cook for 3 minutes or until shrimp turn pink. Drain; discard spice bag and lemon. Transfer shrimp mixture to a large serving bowl. Sprinkle with salt and toss to coat.
