Peel-and-Eat Spiced Shrimp with Chipotle Remoulade

Peel-and-Eat Spiced Shrimp with Chipotle Remoulade
Photo by Ture Lilegraven


  • 2 quarts ice cubes
  • 6 tablespoons whole black peppercorns
  • 2 tablespoons whole allspice
  • 2 tablespoons fresh thyme
  • 2 tablespoons whole cloves
  • 4 Turkish bay leaves
  • Chipotle Remoulade
  • + 6 more ingredients
    • Chiles de árbol are thin, red, very hot chiles available at supermarkets, specialty foods stores, and Latin markets.
    • 4 dried chiles de árbol
    • 6 quarts water
    • 36 uncooked large shrimp
    • ¼ cup mustard seeds
    • ½ cup coarse kosher salt

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. 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 mi...

View full recipe at Epicurious


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