5 pounds jumbo shrimp, unpeeled
3 cups kosher salt
3 cups boiling water
6 cups cold water
10 cups water
2 lemons, cut into chunks
1 large onion, cut into chunks
2 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon sesame oil
1 1/2 cups canned tomato puree
1 tablespoon light brown sugar
1 large garlic clove
1/4 cup fresh lime juice
1 teaspoon grated lime rind
1/4 teaspoon cayenne, or to taste
1 tablespoon cornstarch, dissolve in 1 tbl. water
3 tablespoons minced fresh cilantro
salt to taste
BRINE SOLUTION: Peel shrimp and devein them. In a large nonreactive
pot, add the salt to boiling water. Stir until you've dissolved as
much salt as possible; then add the cold water and stir until you've
dissolved ALL the salt. If it's a very hot day, part of the cold
water may be replaced with ice cubes. Put the shrimp into the water
and let stand for 45 minutes -- NO LONGER. Drain and rinse well
under cold running water.
POACHING WATER: Rinse out the pot. Into it, place the poaching
ingredients. Bring the liquid to a boil and boil it hard for 5
minutes. Stir in the shrimp and lower the heat so the shrimp are
just simmering gently. Cook the shrimp for 3-5 minutes, or until
they are pink and curled. Drain them again, dry them with paper
towels if needed, and put them in the fridge to chill.
SAUCE: In a medium nonreactive saucepan, stir together the tomato
puree, brown sugar, garlic, lime juice and rind, and cayenne. Bring
these ingredients to a boil over medium heat, stirring frequently.
When they're boiling, stir in the cornstarch-water mixture. Stirring
constantly, cook the sauce until it has thickened slightly.
(Remember that it thickens more once it's cooled.) Take the sauce
off the heat and cool it completely. Stir in the cilantro. Cover and
chill the sauce until you're ready for it. Serve as for shrimp
cocktail. Serves 20.