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Friday, September 19, 2014

Simple Recipe for Last Days of Summer


            4 servings. Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier.
1 1/2      lb. shell-on large shrimp
            Kosher salt
1/4         cup plus 1 Tbsp. Old Bay seasoning
3          lemons, halved
2          Tbsp. olive oil
2          Tbsp. chopped fresh flat-leaf parsley

1.      Using kitchen shears and working one at a time, cut along the length of the backs of shrimp, cutting through shells, and just deep enough into flesh to expose veins; remove veins.
2.      Bring a large saucepan of salted water to a boil and add 1/4 cup of Old Bay seasoning. Squeeze lemon juice into water and add lemon halves to saucepan; return water to a boil. Add shrimp, reduce heat, and simmer until cook through, about 3 minutes. Transfer to a bowl of ice water and let cool. Drain and pat dry.
3.      Just before serving, whisk oil and remaining 1 Tbsp. Old Bay in a medium bowl. Add shrimp and parsley and toss to coat.
Do ahead: Shrimp can be cooked 1 day ahead. Cover and chill
            Mustard-lime dipping sauce
1/2         cup mayonnaise
2          Tbsp. spicy brown mustard
1          tsp. fresh lime juice
1          tsp. honey
1          tsp. light brown sugar
1/2         tsp. English mustard powder
1/2         tsp. Worcestershire sauce
            Hot sauce
            Kosher salt
            Lime wedges (for serving)
Whisk mayonnaise, brown mustard, lime juice, honey, brown sugar, mustard powder, and Worcestershire sauce in a medium bowl; season with hot sauce and salt. Serve shrimp with dipping sauce and lime wedges.

Source: Bon Appetit, June 2014

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