Photo by Ture Lilegraven
The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.
Recipe information
Total Time
45 minutes
Yield
Makes 12 servings
Ingredients
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 árbol
4 Turkish bay leaves
36 uncooked large shrimp, unpeeled
2 quarts ice cubes
Ingredient info: Chiles de árbol are thin, red, very hot chiles available at supermarkets, specialty foods stores, and Latin markets.
Preparation
Step 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.
Step 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 .
What to drink:
Step 3
Champagne is a great pairing for this entire menu. One to try: the fruity, toasty Philippe Gonet NV Brut Reserve Champagne (France, $30).
Recipe notes
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