Serves 2.
Note: This recipe is easily doubled or tripled or cut in half for one. Shrimp spoil quickly so cook only what you plan to eat in one sitting. From Beth Dooley.
• 1 small leek, white part only, roughly chopped
• 2 garlic cloves, crushed
• 1 tbsp. coarse salt
• 1 tbsp. fresh lemon juice
• 1 bay leaf
• 1 tbsp. paprika
• 3 black peppercorns
• 1 tsp. whole coriander
• About 8 to 10 jumbo raw shrimp (15 to 20 per pound), shells removed but tails left on, deveined if preferred
• Any or all of 3 cocktail sauces (see recipes)
Directions
In a medium pot with 2 cups cold water, add leek, garlic, salt, lemon juice, bay leaf, paprika, peppercorns and coriander. Bring to a boil, reduce heat to a simmer and add the shrimp. Simmer for about 5 minutes until shrimp are cooked through (the shells will be pink).
Drain into a colander and allow the shrimp and spices to cool to room temperature. Place in a bowl, cover and chill for at least 3 hours. Before serving the shrimp, shake off any of the spices. Peel the shrimp, if desired. Serve with trio of cocktail sauces.
Nutrition information per serving with 2 tablespoons remoulade:
Calories240 Fat21 g Sodium555 mg
Carbohydrates3 g Saturated fat3 g Total sugars2 g
Protein10 g Cholesterol90 mg Dietary fiber0 g
Exchanges per serving: 1 ½ lean protein, 4 fat.
Makes 1/2 cup.
Note: Do not keep any leftover sauce the shrimp have been dipped into. If you have extra sauce that shrimp haven't touched, store in a covered container in the refrigerator for up to a week. From Beth Dooley.
• 1/2 c. prepared mayonnaise
• 1 tbsp. fresh lemon juice
• 2 tbsp. ketchup
• 1 tbsp. drained capers
• 1 tsp. red pepper flakes
Directions
Whisk all of the ingredients together into a small bowl.
Makes 1/2 cup.
Note: Do not keep any leftover sauce the shrimp have been dipped into. If you have extra sauce that shrimp haven't touched, store in a covered container in the refrigerator for up to a week. From Beth Dooley.
• 1/4 c. plain whole-milk Greek yogurt
• 1/4 c. prepared mayonnaise
• 2 tsp. fresh lime juice
• 2 tsp. curry powder, or to taste
• 1/2 tsp. honey, to taste
Directions
Whisk all of the ingredients together in a small bowl.
Makes 1/2 cup.
Note: Do not keep any leftover sauce the shrimp have been dipped into. If you have extra sauce that shrimp haven't touched, store in a covered container in the refrigerator for up to a week. From Beth Dooley.
• 1/4 c. maple syrup
• 2 tbsp. vegetable oil
• 2 tbsp. coarse mustard
• 1 tbsp. apple cider vinegar
• Pinch red pepper flakes
Directions
Whisk all of the ingredients together in a small bowl.
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