Categories: main, shrimp, side dish
Ingredients
- 1/2 kg big size whole raw frozen or fresh shrimps
- 1 cup white vinegar
- 2 cups water
- Aromatics such as few white pepper corns, bay leaf, parsley stem
- 1 tablespoon salt
- For pink sauce
- 1 big red bell pepper
- 4 to 6 tablespoons mayonnaise
- Few drops hot sauce
- Salt and freshly ground white pepper
Directions
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Defrost shrimps if frozen in the refrigerator in 1 part milk to 3 parts water.
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Remove black vein from shrimps.
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Place vinegar, water, aromatics and salt in a pan over medium heat and bring to the boil. Simmer mixture few seconds.
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Add shrimps and cook them 1 to 2 minutes or till just cooked, remove from heat and strain discarding liquid. Cool shrimps to room temperature.
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Serve shrimps at room temperature or cold with the pink sauce below
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To prepare pink sauce
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Roast red pepper in 180 C° (375 F°) oven about 30 minutes or till charred and cooked.
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Peel while still hot, remove seeds, and place in a blender with mayonnaise and hot sauce. Blend till smooth, season. Serve at room temperature or cold.
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N.B.: I like to serve this for my family and enjoy peeling the shrimps and dipping it in the sauce. For guests you may peel the shrimp and remove head.
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Shrimps taste better when they are cooked with the skin and head.
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Shrimps like other seafood are high in calcium, iodine, and protein. They are high in cholesterol but they raise LDL to HDL and they lower triglyceride.