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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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How do you impart the most flavor in a boil without overcooking the shrimp? Ice! Adding 4 cups of ice cubes to the pot as soon as the shrimp are cooked through allows them to continue to absorb the flavors of the boil without getting tough. For a classic meal, pair with corn on the cob and boiled potatoes, or serve as a starter for a crowd. Ingredients:
2 onions, halved crosswise |
1 head of garlic, halved crosswise |
5 whole cloves |
3 bay leaves |
2 tablespoons kosher salt |
1 tablespoon coriander seeds |
4 teaspoons yellow mustard seeds |
2 teaspoons dill seeds |
2 teaspoons whole allspice |
1 teaspoon black peppercorns |
1 teaspoon crushed red pepper flakes |
1/2 teaspoon cayenne pepper |
1 lemon, halved |
5 dashes (or more) hot pepper sauce, preferably crystal |
1 1/2 pounds unpeeled large shrimp (about 30) |
Directions:
1. Combine first 12 ingredients and 8 cups water in a large pot; bring to a boil. Reduce heat to medium and simmer 20 minutes. Squeeze in juice from lemon; add lemon to pot. Add hot sauce and shrimp. Simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
2. Turn off heat, add 4 cups ice cubes, and steep for 5 minutes. Remove shrimp with a slotted spoon and place on a newspaper-lined baking sheet. Serve with additional hot sauce, if desired.
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