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Peel-and-Eat Spiced Shrimp with Chipotle Remoulade

Peel-and-Eat Spiced Shrimp with Chipotle Remoulade

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  • 1/2 cup coarse kosher salt
  • 6 tablespoons whole black peppercorns
  • 2 tablespoons whole allspice
  • 2 tablespoons whole cloves
  • 2 tablespoons chopped fresh thyme
  • 36 uncooked large shrimp, unpeeled
  • Chipotle Remoulade (click for recipe)

Recipe Preparation

  • 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.

Recipe by Melissa McClure,Photos by Ture Lillegraven

Nutritional Content

One serving contains: Calories (kcal) 204.9 %Calories from Fat 75.1 Fat (g) 17.1 Saturated Fat (g) 2.4 Cholesterol (mg) 112.5 Carbohydrates (g) 0.4 Dietary Fiber (g) 0.1 Total Sugars (g) 0.0 Net Carbs (g) 0.3 Protein (g) 11.3 Sodium (mg) 273.8Reviews Section

Watch the video: Peel and Eat Shrimp


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