Boiled Head-on Shrimp

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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    139 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 30 grams protein; 243 milligrams cholesterol; 1100 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 appetizers or 4 entrees

Preparation

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.
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.

30 minutes