Peel And Eat Spiced Shrimp With Chipotle Remoulade Recipes

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PEEL-AND-EAT SPICED SHRIMP WITH CHIPOTLE REMOULADE



Peel-and-Eat Spiced Shrimp with Chipotle Remoulade image

The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.

Provided by Melissa McClure

Categories     Appetizer     Quick & Easy     Low Cal     Shrimp     Spice     Party     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 13

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.

Steps:

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

NO FUSS PEEL N'EAT SHRIMP



No Fuss Peel n'Eat Shrimp image

Provided by Sunny Anderson

Categories     appetizer

Time 27m

Yield 4 to 6 as appetizer

Number Of Ingredients 13

1 pound large shell-on deveined shrimp
1 1/2 tablespoons vegetable oil
1 tablespoon seafood seasoning (recommended: Old Bay)
Remoulade Sauce, recipe follows
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)

Steps:

  • Preheat oven to 350 degrees F.
  • Toss shrimp evenly in oil and seasoning and bake on a sheet tray for 10 to 12 minutes, flipping halfway through. Serve with Spicy Remoulade sauce as dip.
  • Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

PEEL-AND-EAT SHRIMP



Peel-and-Eat Shrimp image

This shrimp appetizer couldn't be easier to make. Simply poach the shrimp in water, then tossed them with butter and Old Bay Seasoning, which provides the spark.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 3

2 pounds shell-on large shrimp, shells split up the back and shrimp deveined
2 teaspoons unsalted butter, melted
2 teaspoons Old Bay seasoning

Steps:

  • In a large pot of boiling salted water, cook shrimp until opaque throughout, 4 to 5 minutes. Drain and transfer to a bowl. Add butter and Old Bay seasoning and toss to coat. Serve warm or at room temperature.

Nutrition Facts : Calories 121 g, Fat 2 g, Protein 24 g, SaturatedFat 1 g

PEEL-AND-EAT SHRIMP WITH SPICY CREOLE SAUCE



Peel-And-Eat Shrimp With Spicy Creole Sauce image

If you like your shrimp with a "kick" then this recipe if for you! This will serve 2-3 people as a main coarse or 3-4 people an appetizer with using 28 large shrimp, you can double the recipe, these shrimp are amazing, and a must serve with warm crusty bread to dip into the sauce. If you want you can season the shrimp and chill for a couple of hours to marinate before continuing with the recipe, but that is optional, also you can double the butter, Worcestershire sauce, fresh lemon juice and garlic for more sauce.

Provided by Kittencalrecipezazz

Categories     Creole

Time 16m

Yield 28 shrimp

Number Of Ingredients 12

1 teaspoon paprika
salt and pepper (I use about 1/2 teaspoon salt and about 3/4 teaspoon pepper)
1/2-3/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon onion powder
1 pinch cayenne pepper
1 pinch dried thyme
25 -28 uncooked large shrimp, with shells left on
8 tablespoons butter, cut into pieces (no subs!)
3 tablespoons Worcestershire sauce
3 tablespoons fresh lemon juice
1 tablespoon chopped garlic (or to taste)

Steps:

  • In a large bowl combine paprika, salt, pepper, garlic powder, oregano, onion powder, cayenne and thyme; mix to combine.
  • Add in the unpeeled, uncooked shrimp and toss to coat.
  • In a large skillet melt 4 tablespoons butter over medium heat.
  • Add in Worcestershire sauce, lemon juice and garlic; saute until garlic is tender (about 2 minutes).
  • Add in the seasoned shrimp and saute until opaque in the center (about 3 minutes).
  • Add in remaining 4 tablespoon butter and stir until melted.
  • Transfer the shrimp to a large bowl.
  • Pour sauce from skillet over the shrimp and serve.

Nutrition Facts : Calories 38.3, Fat 3.4, SaturatedFat 2.1, Cholesterol 18.2, Sodium 50.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 1.4

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