Peel-And-Eat Spiced Shrimp With Chipotle Remoulade
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
44
Spice
54
Sweetness
51
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Coarse Kosher Salt6 tbsps
Whole Black Peppercorns1 cup
Mustard Seed2 tbsps
Allspice (whole)2 tbsps
Whole Cloves2 tbsps
Thyme (chopped fresh)Directions:
1
Combine 6 quarts water and next 8 ingredients in large pot
2
Bring brine to rolling boil, stirring until salt dissolves
3
Turn off heat
4
Cover; let stand 5 minutes
5
Return brine to boil
6
Add shrimp; boil 3 minutes
7
Pour off most of brine, leaving enough to cover shrimp
8
Mix in ice; let cool 10 minutes
9
Arrange shrimp in large bowl
10
Serve shrimp with Chipotle Remoulade
11
Combine 6 quarts water and next 8 ingredients in large pot
12
Bring brine to rolling boil, stirring until salt dissolves
13
Turn off heat
14
Cover; let stand 5 minutes
15
Return brine to boil
16
Add shrimp; boil 3 minutes
17
Pour off most of brine, leaving enough to cover shrimp
18
Mix in ice; let cool 10 minutes
19
Arrange shrimp in large bowl
20
Serve shrimp with Chipotle Remoulade
21
What to drink: Champagne is a great pairing for this entire menu
22
One to try: the fruity, toasty Philippe Gonet NV Brut Reserve Champagne (France, $30)
23
Champagne is a great pairing for this entire menu
24
One to try: the fruity, toasty Philippe Gonet NV Brut Reserve Champagne (France, $30)