INGREDIENTS
6 cups water
½ lemon
2 bay leaves
1 Tbsp. kosher salt to a boil
1 lb. medium thawed or fresh shrimp
½ cup sour cream
1 tsp. honey
1 tsp. hot sauce
1 tsp. lime juice
½ tsp. cumin
1 Tbsp. minced green onions
PREPARATION
• In a large stockpot over high heat, bring the water, lemon, bay leaves and kosher salt to a boil. Meanwhile, prepare an ice bath.
• Add the shrimp to the boiling water and cook 1œ to 2 minutes, until pink and opaque. Transfer the shrimp to the ice bath and let cool 5 minutes.
• Meanwhile, whisk together the sour cream, honey, hot sauce, lime juice and cumin in a small bowl. Stir in the green onions.
• Remove the shrimp from the water bath and serve with the dipping sauce.
• Leaving the peel on while cooking improves both the flavor and texture of shrimp. Plus, peeling uncooked shrimp is no fun at all.
This article appears in February 2017.