Peel-and-Eat Spiced Shrimp with Chipotle Remoulade |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils. Ingredients:
6 quarts water |
1/2 cup coarse kosher salt |
6 tablespoons whole black peppercorns |
1/4 cup mustard seeds |
2 tablespoons whole allspice |
2 tablespoons whole cloves |
2 tablespoons chopped fresh thyme |
4 dried chiles de árbol |
4 turkish bay leaves |
36 uncooked large shrimp, unpeeled |
2 quarts ice cubes |
Directions:
1. Combine 6 quarts water and next 8 ingredients in large pot. Bring brine to rolling boil, stirring until salt dissolves. Turn off heat. Cover; let stand 5 minutes.
2. Return brine to boil. Add shrimp; boil 3 minutes. Pour off most of brine, leaving enough to cover shrimp. Mix in ice; let cool 10 minutes. Arrange shrimp in large bowl. Serve shrimp with Chipotle Remoulade .
3. What to drink: Champagne is a great pairing for this entire menu. One to try: the fruity, toasty Philippe Gonet NV Brut Reserve Champagne (France, $30).
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