HEAD ON SHRIMP RECIPE RECIPES

Name: Boiled Head-on Shrimp
Total time: 30 min
Yield: 6 to 8 appetizers or 4 entrees
Ingredients: 1 dried habanero chili pepper; 1 tablespoon whole black peppercorns; 4 bay leaves; 1 tablespoon kosher salt; 5 tablespoons white-wine vinegar; 2 pounds extra-large shrimp, preferablyTexas farm-raised, with heads and shells on; Lemon wedges and hot sauce for serving

BOILED HEAD-ON SHRIMP RECIPE - NYT COOKING

Boiled Head-on Shrimp Recipe - NYT Cooking image

Provided by Molly O'Neill

Total Time 30 minutes

Yield 6 to 8 appetizers or 4 entrees

Number Of Ingredients 7

Ingredients

1 dried habanero chili pepper
1 tablespoon whole black peppercorns
4 bay leaves
1 tablespoon kosher salt
5 tablespoons white-wine vinegar
2 pounds extra-large shrimp, preferablyTexas farm-raised, with heads and shells on
Lemon wedges and hot sauce for serving

Steps:

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.
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.

Nutrition Facts : @context http//schema.org, Calories 88, UnsaturatedFatContent 1 gram, CarbohydrateContent 2 grams, FatContent 1 gram, FiberContent 0 grams, ProteinContent 16 grams, SaturatedFatContent 0 grams, SodiumContent 643 milligrams, SugarContent 0 grams, TransFatContent 0 grams

BOILED HEAD-ON SHRIMP RECIPE - NYT COOKING

Boiled Head-on Shrimp Recipe - NYT Cooking image

Provided by Molly O'Neill

Total Time 30 minutes

Yield 6 to 8 appetizers or 4 entrees

Number Of Ingredients 7

Ingredients

1 dried habanero chili pepper
1 tablespoon whole black peppercorns
4 bay leaves
1 tablespoon kosher salt
5 tablespoons white-wine vinegar
2 pounds extra-large shrimp, preferablyTexas farm-raised, with heads and shells on
Lemon wedges and hot sauce for serving

Steps:

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.
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.

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