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1 cup light mayonnaise
2 large garlic cloves, minced
2 tbsp finely chopped fresh parsley
1/4 tsp cayenne pepper, or fresh-ground black pepper
16 cups water
1 stalk celery, sliced
1 onion, quartered
1 carrot, sliced
1 sprig fresh thyme
1 sprig parsley
1 large bay leaf
1.5 kg frozen raw large shrimp, or 750 g frozen large peeled, cooked shrimp
To make sauce, stir mayonnaise with garlic, parsley and cayenne. Turn into a pretty dish, cover and refrigerate until ready to serve, up to 2 days.
In a large saucepan, combine water with celery, onion, carrot and herbs. Bring to a boil over high heat. Add frozen shrimp all at once. (For best flavor, use shrimp right from freezer; do not defrost.) Cover and return water just to a full boil. This takes from 5 to 7 minutes. As soon as water boils, drain shrimp and serve. Or spread shrimp on a tray with shallow sides and immediately place in the refrigerator, uncovered. When thoroughly chilled, cover and refrigerate for up to 1 day. Serve hot or cold shrimp with shells left on. Let guests peel and dip into garlicky mayonnaise.
Calories 108, Protein 20.7g, Carbohydrates 0.9g, Fat 1.8g, Sodium 151mg.
Serve a steaming pile of large shrimp with shells slit "zipper back" for your guests to peel and dip into the fastest garlicky mayonnaise we could devise. For a doubly cheating version, simply defrost peeled cooked shrimp and serve cold.