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Peel-and-Eat Spiced Shrimp with Chipotle Remoulade

Name: Peel-and-Eat Spiced Shrimp with Chipotle Remoulade
Cuisine: southern_american
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; Chipotle Remoulade; Ingredient info: Chiles de árbol are thin, red, very hot chiles available at supermarkets, specialty foods stores, and Latin markets.

A small grocery run gets this on the table.

Ingredients

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directions

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.
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 .
3.
Champagne is a great pairing for this entire menu. One to try: the fruity, toasty Philippe Gonet NV Brut Reserve Champagne (France, $30).

Recipes sourced from Epicurious.com.

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