Photo: Dana DeVolk
Peel-and-Eat Spiced Shrimp with Chipotle Remoulade
12 ingredients
Makes 12 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
126
Calories
25g
Protein
1g
Fat
6g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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 árbol
- 4 Turkish bay leaves
- 36 uncooked large shrimp, unpeeled
- 2 quarts ice cubes
- Ingredient info: Chiles de árbol are thin, red, very hot chiles available at supermarkets, specialty foods stores, and Latin markets.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes