BOILED HEAD ON SHRIMP

By BobD

Ingredients

• 1 dried habanero chili pepper
• 1 tablespoon whole black peppercorns
• 4 bay leaves
• 1 tablespoon kosher salt
• 5 tablespoons white-wine vinegar
• 2 pounds extra-large shrimp, preferablyTexas farm-raised, with heads and shells on
• Lemon wedges and hot sauce for serving

Details

Servings 6
Adapted from events.nytimes.com

Preparation

Step 1

In a large kettle, combine the chili, peppercorns, bay leaves and salt with 1 gallon (16 cups) water. Bring to a boil over high heat. Lower the heat and simmer, uncovered, for 20 minutes.

Add the vinegar, raise the heat and bring to a rolling boil. Add the shrimp, turn off the heat and cover. Allow to sit, stirring occasionally, until the shrimp are just cooked through, about 5 minutes. Drain and serve the shrimp immediately, garnished with lemon wedges. Pass hot sauce on the side.

YIELD 6 to 8 appetizers or 4 entrees