Introduction
Discover the tantalizing flavors of Peel-and-Eat Spiced Shrimp with Chipotle Remoulade. This dish combines the delicate texture of shrimp with a robust spice blend and a creamy, smoky remoulade sauce that promises to be both comforting and adventurous.
Tips for this recipe
- For the best flavor infusion of spices, let them sit with shrimp before cooking.
- Adjust the heat level of the remoulade to your preference by moderating chile usage.
- Ensure shrimp are well-chilled in ice water prior to serving for optimal texture and taste.
Why you will love this recipe
This Peel-and-Eat Spiced Shrimp with Chipotle Remoulade offers a harmonious balance of spices and creamy sauce that elevates the simple shrimp. It’s ideal for gatherings, perfect as an appetizer or even a main course when served with sides.
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 (for cooling)
Adviced equipment
- Kitchen Scales
- Peeler or Shell Remover
- Non-Stick Skillet or Fry Pan
- Whisk
- Measuring Spoons and Cups (Set)
- Mixing Bowls (2)
- Spatula or Wooden Spoon Set
- Serving Platter
- Sturdy Cutting Board
- Aluminum Foil or Parchment Paper
History of the recipe
The Peel-and-Eat Spiced Shrimp with Chipotle Remoulade is a modern twist on classic seafood dishes. While shrimp have been consumed for centuries, this particular preparation combines culinary practices from diverse cultures – the smoky, tangy remoulade echoes influences from Latin American cuisine, while the spice blend reflects a penchant for bold flavors.
Fun facts about this recipe
Chiles de árbol are not only packed with heat but also offer a unique, citrus-like zing to dishes. Using them in shrimp infuses an unexpected depth that’s both fiery and refreshingly bright.