Close this search box.

Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 3-4

I am partial to “16/20” size shrimp because it’s the perfect “peel and eat” size but use any kind of shrimp you like.  16/20 means there are 16-20 per pound of this size shrimp.  You can use the larger “U-10”, meaning there are “under 10” (9 or fewer) pieces per pound. The key to a tender result is cooling the liquid off before adding the shrimp. It’s like easing them into a warm bath instead of plunging them into a boiling one; they will emerge tender. Peel and serve almost room temperature for best results.   The sauce is a classic. There are many horseradish products at the store; has to be the smooth “creamed” ones for best results with this sauce.


Cook With Me

For Alex Guarnaschelli,cooking has never been just about getting dinner on the table. With a legendary cookbook-editor mother (Maria Guarnaschelli) and afood-obsessed father, the….

Price: $35.00

More Goodness

Alex by Dash Hot Air Popcorn Maker

Lorem ipsum dolor sit amet, consectetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua. At vero eos et accusam et

Skip to content