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Peel-And-Eat Spiced Shrimp With Chipotle Remoulade Recipe


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     Peel-And-Eat Spiced Shrimp With Chipotle Remoulade

Category   Appetizers
Sub Category   None
Servings   12
Preptime   30
  Philippe Gonet NV Brut Reserve Champagne

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 Arbol
4 Turkish Bay Leaves
36 Uncooked Large Shrimp, unpeeled
2 quarts Ice Cube
Chipotle Remoulade

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.

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