Shell the shrimp right at the table and then dunk each one into our positively addictive cayenne-spiced sauce. For tamer tastes, serve the shrimp with lemon wedges instead.
Pop open a cold beer for this one, or be adventurous and try pairing the spiciness of the shrimp boil with a palate-cleansing, refreshing sparkling wine from California or Australia.
- 1 1/2 quarts water
- 1/4 cup vinegar
- 1/2 lemon, cut into thin slices
- 2 cloves garlic, smashed
- 5 tablespoons Old Bay Seasoning
- 1/2 teaspoon peppercorns
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons cayenne pepper
- 4 bay leaves, crumbled
- 2 pounds large shrimp, in their shells
- 1/2 pound unsalted butter
- 4 teaspoons Worcestershire sauce
- 2 teaspoons lemon juice
In a large pot, combine the water, vinegar, lemon slices, garlic, Old Bay Seasoning, peppercorns, 1/2 teaspoon of the salt, 1/4 teaspoon of the cayenne and the bay leaves. Cover and bring to a boil. Reduce the heat and simmer for 5 minutes.
Add the shrimp to the pot. Cover and bring back to a boil. Then continue boiling, partially covered, until the shrimp are just done, 1 to 2 minutes. Drain.
In a small stainless-steel saucepan, melt the butter. Remove the pan from the heat and add the Worcestershire sauce, the lemon juice, and the remaining 1 teaspoon salt and 1 teaspoon cayenne. Divide the sauce among four small bowls. Serve the shrimp with the butter dipping sauce.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
677 calories; 50g total fat; 469mg cholesterol; 1272mg sodium; 9g carbohydrates; 3g fiber; 47g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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