Ingredients:

11 pound large shrimp with shells on
1 garlic clove, finely chopped

Additional Items:
Potatoes
Edamame
Corn on the Cob

Suppengruen:
1 Leek ,Celery Root, Carrot
but may substitute Onion, Celery, and Carrot

Spices:
1 tablespoon Dill Weed (fresh or dried)
6 peppercorns
4-5 Juniper Berries
1 teaspoon Caraway Seeds
1 Lemon Sliced
3 Bay Leaves
4 Cloves
1 teaspoon freshly grated nutmeg
1/4 teaspoon sea salt

Stock:
1 bottle or can of good German Beer
2 cups Chicken or Seafood Stock

2 tablespoon unsalted butter
Fresh chopped parsley

Good Hearty Rye Bread

Directions:

1. Gather your seasoning and ingredients.
Saute the Suppengruen with the spices in the olive oil and cook till the vegetables for few minutes
to open up the flavors of the spices.

2. Saute the Suppengruen with the spices in the olive oil and cook till the vegetables for few minutes
to open up the flavors of the spices.

3. It's time for the Shrimp and what I would call American Add Ins. I think it is so much fun to bring up corn on the cob to Germans they often have a disturbed response. One told me that he would pass when I was serving it on the bbq, "corn is for cows" he said.
However seafood boils often have small potatoes and corn. I also added Edamame. which has become a fun finger food, in the states and shelling out the beans by pulling the pod between your teeth, would go well with peeling shrimp and gnawing on buttery corn. You could of course add all kinds of other goodies, like small bell pepper and other chunks of vegetables, and of course other seafood.

4. All the goodies went into the pot and simmered for about 20 minutes. We are almost ready to serve.

5. Let's dish up and ladel a bit of melted butter over it, a healthy sprinkling of chopped parsley and slide a few slices of fresh hearty rye bread.