Tailgate Peel-and-Eat Shrimp with Texas Tequila-Mayo Dip Pairings with Andrea : Episode FLPWA-212L
Yeild: 6 servings
Ingredients:
2 pound jumbo shrimp, with shell on
2 tablespoon crab boil or cajun spice water to cover shrimp
1 lemon, thinly sliced
1 stalk celery, chopped
1 teaspoon liquid smoke
Dip Ingredients:
1-1/2 cups mayonnaise
2 tablespoons tequila, optional
1/2 teaspoon minced garlic
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro leaves
kosher salt
freshly ground cracked black pepper
Note: The sweet fruit in the Zinfandel will harmonize wonderfully with the sweet taste of the shrimp.
Preparation:
- Bring water, crab boil, lemon, celery and liquid smoke to a boil.
- Simmer for five minutes and add shrimp.
- Return mixture to a boil and simmer shrimp until opaque, approximately 45 minutes.
- Immediately remove pan from the stove and leave the shrimp in the water for 5 minutes to absorb more flavor.
- Drain, cool slightly.
- Make dipping sauce and serve with shrimp.
Dip Preparation:
- Combine all ingredients in a bowl and whisk to combine well.
- Chill if not using immediately.
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