Recipe: Peel and Eat Royal Red Shrimp
Deep in the Gulf of Mexico, there’s treasure. Not sunken galleons from centuries past, not vast fields of oil, but shrimp—shrimp so delicious, so prized, they’r
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Ingredients
- 2 pounds Royal Red shrimp, head on
- 2 quarts water
- 1/4 cup liquid crab boil, such as Zatarain’s
- 1/4 cup salt
- 2 lemons, cut in half
- cocktail sauce, for serving (recipe follows)
- remoulade
- lemon wedges, for serving
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