Shrimp in Spicy Broth

° Serves 4

This was one of my mother-in-law’s favorite summer dishes. Since shrimp always taste best when cooked in their shells, we eat this family-style and peel them with our fingers at the table—messy and delicious. Don’t forget to suck on the shells to extract the last bit of flavorful juice. Dip the shrimp in melted butter and serve some bread alongside. And since you’ve already got your sleeves rolled up, serve some hot corn on the cob too!

• 2 cups water
• 3 tablespoons cider vinegar
• 1 onion, peeled and sliced (1 cup)
• 1 tablespoon herbes de Provence
• ¾ teaspoon salt
• ½ teaspoon hot pepper flakes
• 2 bay leaves
• 12 sprigs cilantro
• 1 pound shell-on medium shrimp (26–30 per pound)
• Melted butter or Horseradish Sauce, for serving (optional)

Place all the ingredients except the shrimp in large saucepan and bring to a boil. Cover and boil for about 1 minute. Add the shrimp, stirring to mix them well with the broth, and bring the mixture barely back to a boil. Cover the pan, remove it from the heat, and set aside; the shrimp will continue to cook in the hot broth.

Serve warm, with melted butter, if desired, or serve cold, with horseradish sauce.

Note: These make an excellent shrimp cocktail. Chill the shrimp in the broth, then drain, peel, and serve with horseradish sauce.