Spicy Peel and Eat Shrimp with Chipotle Remoulade, talk about a deliciousness-overload! Pairing Spicy Peel and Eat Shrimp with a smoky, tangy Chipotle Remoulade is an awesome alternative to plain-jane shrimp cocktail!
Every time I post a shrimp recipe, I am asked about the type of shrimp we purchase and where we purchase it from. There are 3 rules I have when buying shrimp:
- Only Wild Caught, Never Farm Raised
- Always USA Caught/Sourced
- Raw with Shell on, not pre-cooked
I’ll admit it’s not always PERFECT shrimp, however there isn’t much that man’s greed hasn’t tampered with.. even my beloved wild hunted venison has access to eating GMO corn & soy 🙁
While we don’t live in a big-city or have access to specialty grocery stores, even our small-town groceries always carry some wild caught shrimp (and/or other fish). Yesterday, I stopped at the store to grab some lemons and while passing the seafood counter there was as sign for 35-41 count Wild Caught Raw Shrimp, USA caught, for $3.99 a pound!
Yes. that’s right $3.99 a pound.
Now, I’m sure you’re thinking I’m making stuff up.. that’s it’s not possible or at least not a quality seafood for such a bargain. However, we have an amazing seafood wholesaler/distributor in Pittsburgh, PA (Wholey’s) that supplies seafood to practically every area grocery store – thus providing amazing sales.
I bought 10 pounds of shrimp, I not afraid to admit it. It was only $40.
….and I’m also not afraid to admit that we (Ray & I, mostly Ray) ate almost 5 pounds of these Spicy Peel and Eat Shrimp with Chipotle Remoulade for dinner tonight. It was a delicious, low-carb $20 dinner splurge!
- Combine all ingredients in a large pot (except for the shrimp) and bring to a boil.
- Add shrimp and cook for 5 minutes.
- Strain shrimp from the water and allow to cool slightly before serving with Chipotle Remoulade. (can be served warm or chilled)