Name: Peel-and-Eat Spiced Shrimp with Chipotle Remoulade
Cook time: 30 minutes
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; Chipotle Remoulade; Ingredient info: Chiles de árbol are thin, red, very hot chiles available at supermarkets, specialty foods stores, and Latin markets.

Image may contain Food Dish Meal Platter Seafood Animal Shrimp and Sea Life

Photo by Ture Lilegraven

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

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