Ingredients:

2 medium onions, halved and separated

4 garlic cloves

3 tablespoons salt

3 tablespoons Old Bay

3 tablespoons celery seeds

3 tablespoons whole coriander

3 tablespoons Whole peppercorns

3 tablespoons pickling spice

3 tablespoons red pepper flakes

3 tablespoons “Cajun” seasoning

2 Bay leaves

2 pounds small potatoes -we used red, blue and white baby varieties

2 ears fresh corn, shucked and broken in half

2 pounds unshelled medium shrimp, tail on

1/2 pound carrots, peeled- we used “rainbow” carrots (yellow, orange and red colored)

Directions:

Bring a fair amount of water to a boil in a large pot, enough to cover all ingredients. Add onions, carrots, garlic, salt, and other spices. Reduce heat to a simmer; cover, and cook 10 minutes. Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more. Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. We used a strainer to scoop out enough for each serving.