Sunday, September 27, 2015

Shrimp with Mustard Lime Dipping Sauce

My friend Craig whom is an excellent cook made this fabulous shrimp for a picnic. I couldn't stop eating them. The shrimp were flavored perfectly and I could have eaten them just as they were, but the dipping sauce was a perfect match. They were possibly the best cold shrimp appetizer I have ever had.

He found the recipe in a Bon Appetit magazine in the R.S.V.P. section where a reader requested the recipe for the peel 'n' eat shrimp at Son of a Gun in Los Angeles.

Leave the shell on or remove the shells.  It's up to you. I'm not a big fan of peel 'n' eat (too messy).  So I peeled the shrimp, leaving the tails on before I cooked them.

Though I loved the shrimp exactly how they were.  I just can't leave well enough alone.  I was unsettled when I read the original recipe that called for 1/4 cup of Old Bay for an undetermined amount of water and 3 whole lemons for only 1 1/2 lbs of shrimp.  It seemed wasteful to me (I am a frugal girl) So I started to do some research...

After scouring the internet I discovered that everyone boils; cooks about 3 min. and always uses an ice bath.  That I have done.  But this I have not - it was an unusual method that went against what I understood about how to cook boiled shrimp.

I found a recipe for Perfect Boiled Shrimp at that insists that you don't need to boil the water when boiling shrimp and most of the comments were solid raves.  I had to check it out.

So here we go... Cover the shrimp with cold tap water (about 2" above the shrimp) then place the pot over high heat; stirring constantly. When a shrimp floats, about 3 - 4 min. (no need for the water to boil) it's perfectly cooked. The time will depend on how hot your stove is and the size of your shrimp.  I was cooking on a very hot gas stove and my large (16-20) shrimp took 4 min. to cook. THE ICE BATH IS VERY CRUCIAL TO STOP THE COOKING which will result in a tender shrimp.  This method delivered a perfectly cooked tender shrimp that was flavorful.  I will be cooking my shrimp this way in the future, because I feel there is less room for error.

Other than the way I cooked the shrimp I did everything else as the original recipe called for; toss shrimp with 2 T. olive oil, 1 T. old bay seasoning and 2T. flat leaf parsley.  Then serve with mustard lime dipping sauce. Delish!

SHRIMP with MUSTARD LIME dipping sauce
the original recipe

This is what I did to cook my shrimp;
1 pound, large 16-20 shrimp
6 - 8 cups cold water (about 2" above the shrimp)
3 Tbsp. old bay
1 lemon, cut in half, juice squeezed then add it to the pot.

Place all the ingredients in a pot and cook over high heat; stirring constantly until a shrimp floats. You will need to have about 2 inches of water above the shrimp so they have room to float.  My large 16-20 shrimp took 4 min. to cook.  When the shrimp are cooked, immediately transfer to an ice bath to stop cooking; let cool; then drain.

Do Ahead: shrimp can be cooked 1 day ahead, as well as the mustard sauce and kept in the refrigerator covered.
The thing that needs to wait is...
Just before serving, whisk oil and 1 Tbsp. Old Bay in a medium bowl.  Add shrimp and parsley and toss to coat.

2 Tbsp. olive oil
1 Tbsp. old bay
2 Tbsp. flat leaf parsley, chopped

- this sauce would be great on grilled chicken breast also
½             cup         mayonnaise
2              Tbsp.     spicy brown mustard
1              tsp.        fresh lime juice (I used half a lime) personal taste
1              tsp.        honey
1              tsp.        light brown sugar
½             tsp.        English mustard powder
½             tsp.        Worcestershire sauce
2-3           drops     Hot sauce, I used cholula
a pinch of              Kosher salt
                               Lime wedges for serving

Whisk mayonnaise, mustard, lime juice, honey, brown sugar, mustard powder and Worcestershire sauce together.  Season with hot sauce and salt to taste.

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