Estimated Nutrition (whole recipe, rough)
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cider | not in our table | 0 |
| Coriander | 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
- =
- 2 1/2 lbs large shrimp or jumbo shrimp, peeled and deveined
- 3 quarts water
- 3 tablespoons kosher salt
- 2 lemons, juice and zest of
- 1 tablespoon whole black peppercorns
- 8-10 sprigs fresh thyme
- 1-2 teaspoon crushed red pepper flakes, to taste
- Marinade
- 1 cup cider vinegar
- 1 cup water
- 1 tablespoon whole coriander seeds
- 1-2 teaspoon whole mustard seeds
- 3 bay leaves
- 5-6 cloves garlic
- 1/4 cup sugar
- 1 tablespoon kosher salt
- 1 1/2 teaspoons crushed red pepper flakes, to taste
- 2 lemons, juice and zest of
- 1 tablespoon chopped fresh thyme leaves
- =
Directions
Bring water, salt, lemon zest and juice (throw in juiced lemons as well), peppercorns, and pepper flakes to a full rolling boil over high heat, and allow to boil for 5 minutes.
Do not add shrimp yet!
While water is heating, combine all marinade ingredients in a small saucepan, bring to a boil, reduce heat, and simmer for at least 15 minutes for flavor to develop.
Add the shrimp to the shrimp boil, and poach for about 3-4 minutes or until shrimp are bright pink and just barely firm.
Drain shrimp, and place in a small heatproof bowl.
Bring marinade ingredients back to a boil if not still simmering, and pour over shrimp, tossing well to coat, allow to cool to room temperature, then refrigerate at least a day, turning and tossing a couple times, before eating.
Can be kept refrigerated for up to 2 weeks.
Serve on lettuce lined plates as an appetizer or with toothpicks as a buffet item or as finger food at a party.