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3.7 – 3 reviews • Shrimp
| Level: |
Easy |
| Total: |
50 min |
| Active: |
15 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1/2 cup fresh flat-leaf parsley, leaves and stems separated
- 1 tablespoon black peppercorns
- 4 cloves garlic, smashed
- 1 lemon, halved
- 1/2 shallot, halved
- Kosher salt
- 2 pounds peeled and deveined colossal shrimp, tail on
- 1/2 cup mayonnaise
- 1 tablespoon drained green peppercorns in brine plus 1 teaspoon brine
- 1/2 teaspoon granulated sugar
- 1/2 cup ketchup
- 1 tablespoon prepared horseradish
- 1/4 teaspoon celery seed
- 2 dashes Worcestershire sauce
Instructions
- For the shrimp cocktail: Add the parsley stems, peppercorns, garlic, lemon, shallot, 2 teaspoons salt and 3 quarts water to a large stockpot and stir to combine. Bring to a boil over high heat. Prepare an ice water bath.
- Add the shrimp to the boiling water and cook just until opaque, 1 to 2 minutes. Remove the shrimp and shock in the ice water bath for 5 minutes. Drain the shrimp and refrigerate until ready to serve. Reserve the parsley leaves for the peppercorn remoulade sauce.
- For the peppercorn remoulade sauce: Combine the mayonnaise, green peppercorns, brine and sugar in a small bowl. Chop the reserved parsley leaves and stir into the remoulade. Store in an airtight container in the refrigerator until ready to serve.
- For the “bloody” cocktail sauce: Combine the ketchup, horseradish, celery seed and Worcestershire sauce in a small bowl. Store in an airtight container in the refrigerator until ready to serve. This can be prepared up to 2 weeks in advance.
- Serve the chilled shrimp over crushed ice with the dipping sauces alongside.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
299 |
| Total Fat |
16 g |
| Saturated Fat |
2 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
1 g |
| Sugar |
6 g |
| Protein |
31 g |
| Cholesterol |
251 mg |
| Sodium |
507 mg |
