Peel-and-Eat Spiced Shrimp with Chipotle Remoulade
A flavorful preparation of large shrimp boiled in an aromatic spiced brine featuring peppercorns, mustard seeds, allspice, and chiles de árbol, served with a zesty chipotle remoulade sauce.
6 servings
28 min
Ingredients
- •6 quarts water
- •½ cup coarse kosher salt
- •6 tablespoons whole black peppercorns
- •¼ cup mustard seeds
- •2 tablespoons whole allspice
- •2 tablespoons whole cloves
- •2 tablespoons chopped fresh thyme
- •4 whole dried chiles de árbol
- •4 whole Turkish bay leaves
- •36 whole uncooked large shrimp
- •2 quarts ice cubes
- •1 serving Chipotle Remoulade
- •Ingredient info
- •red
- •very hot chiles available at supermarkets
- •specialty foods stores
- •and Latin markets
Cooking Instructions
- 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.
15 min
- 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 .
13 min
- 3.
Champagne is a great pairing for this entire menu. One to try: the fruity, toasty Philippe Gonet NV Brut Reserve Champagne (France, $30).