Shrimp-And-Crab Boil Sachets

• 2 (8-inch-square) triple layers of cheesecloth
• 3 tablespoons black peppercorns
• 3 tablespoons coriander seeds
• 2 tablespoons dried crushed red pepper
• 2 tablespoons mustard seeds
• 1 tablespoon dill seeds
• 1 tablespoon celery seeds
• 3 crushed bay leaves
• 1/4 cup kosher salt
• 6 lemons
• 4 yellow onions
• 4 garlic bulbs

1. Place cheesecloth on a flat surface. Heat peppercorns, coriander seeds, dried crushed red pepper, mustard seeds, dill seeds, celery seeds, and crushed bay leaves in a hot skillet over medium-high heat, stirring constantly, 1 to 2 minutes or until fragrant. Cool 10 minutes. Stir in kosher salt. Divide mixture between 2 cheesecloth stacks. Gather edges of cheesecloth together; tie with kitchen string. Store at room temperature up to 2 weeks. For gifting, package each sachet with 3 lemons, 2 yellow onions, and 2 garlic bulbs.
2. TO MAKE BOILED SHRIMP: Bring 6 cups water; 3 lemons, sliced; 2 yellow onions, sliced; 2 garlic bulbs, and 1 Shrimp-and-Crab Boil Sachet to a boil in a large Dutch oven over medium-high heat; boil 30 minutes. Add 3 lb. unpeeled, large raw shrimp; cover and remove from heat. Let stand 10 minutes or just until shrimp turn pink. Discard sachet, and serve shrimp boil with Carolina Mustard Sauce. Makes 6 servings. Hands-on 15 min.; Total 1 hour, 5 min.

cheesecloth, black peppercorns, coriander seeds, red pepper, mustard seeds, dill seeds, celery seeds, bay leaves, kosher salt, lemons, yellow onions, garlic

Taken from www.myrecipes.com/recipe/shrimp-crab-boil-sachets (may not work)