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Ingredients
- 1dried habanero chili pepper
- 1tablespoon whole black peppercorns
- 4bay leaves
- 1tablespoon kosher salt
- 5tablespoons white-wine vinegar
- 2pounds extra-large shrimp, preferablyTexas farm-raised, with heads and shells on
- Lemon wedges and hot sauce for serving
Nutritional analysis per serving (8 servings)
102 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 23 grams protein; 294 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large kettle, combine the chili, peppercorns, bay leaves and salt with 1 gallon (16 cups) water. Bring to a boil over high heat. Lower the heat and simmer, uncovered, for 20 minutes.
- Step 2
Add the vinegar, raise the heat and bring to a rolling boil. Add the shrimp, turn off the heat and cover. Allow to sit, stirring occasionally, until the shrimp are just cooked through, about 5 minutes. Drain and serve the shrimp immediately, garnished with lemon wedges. Pass hot sauce on the side.
Private Notes
Comments
Substituted dried chipotles (5) for dried habanero and added a tablespoon of Old Bay - delicious!