Serves 8 (serving size: about 4 shrimp and about 2 tablespoons sauce)
Photo: Romulo Yanes; Styling: Lindsey Lower
3/4 cup unsalted ketchup
1/2 cup grated fresh horseradish or 2/3 cup prepared horseradish
1 1/2 tablespoons fresh lemon juice
1 tablespoon lower-sodium soy sauce
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
3 quarts water
2 cups dry white wine (such as sauvignon blanc)
3/4 cup Old Bay seasoning
6 thyme sprigs
4 lemons, halved
4 bay leaves
2 pounds large shrimp, unpeeled
How to Make It
Combine first 6 ingredients in a bowl; stir well.
Combine 3 quarts water, wine, Old Bay, thyme, lemons, and bay leaves in a large saucepan over high heat; bring to a boil. Add shrimp to pan; cook 3 minutes. Drain well. Spread shrimp on a large tray covered with newspaper. Serve with sauce.
Fun method! It's so much easier to peel after boiling. Great flavor with the zesty sauce.I just made it again for spice-sensitive friends. It worked well to omit the Old Bay seasoning and use a sweeter BBQ sauce.
Just made this tonight for dinner. Followed the recipe exactly...I tried to get corn but the farmer's market was closed due to the heat here. I will try the corn with it the next time because I can see that it would be a great addition. I WILL be making this again. We have a few shrimp left over so I know what I will be having for lunch tomorrow!
Great recipe! So easy. My kids asked if we could have this every dinner. Be sure to toss some fresh corn in the boiling liquid a few minutes before adding the shrimp. The liquid flavors the corn perfectly. This is my new standard shrimp boil recipe.