- 12
Ingredients
- The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.
- Yield: Makes 12 servings
- Active Time: 30 minutes
- Total Time: 45 minutes
- 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 ol
- 4 Turkish bay leaves
- 36 uncooked large shrimp, unpeeled
- 2 quarts ice cubes
- Chipotle Remoulade
Preparation
Step 1
Ingredient info: Chiles de ol are thin, red, very hot chiles available at supermarkets, specialty foods stores, and Latin markets.
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 minutes. Arrange shrimp in large bowl. Serve shrimp with Chipotle Remoulade .
Chipotle Remoulade
Yield: Makes about 1 3/4 cups
1 1/2 cups mayonnaise
3 tablespoons chopped fresh cilantro
2 1/2 tablespoons fresh lime juice
2 chipotle chiles from canned chipotle chiles in adobo, finely chopped
Coarse kosher salt
Freshly ground black pepper.
Whisk first 4 ingredients in bowl. Season with coarse salt and pepper.
DO AHEAD: Can be made 6 hours ahead. Cover; chill.