Peel And Eat Spiced Shrimp Recipe

Prepare shrimp

If shrimp are frozen, thaw completely in the refrigerator or under cold running water. Rinse shrimp and pat dry with paper towels. If not already peeled/deveined, remove shells and devein, leaving tails on or off as preferred.

Make poaching liquid

In a medium saucepan (large enough to hold 1/2 lb shrimp in a single layer), combine 4 cups water, 2 tablespoons Old Bay seasoning, 1 teaspoon kosher salt, 1 bay leaf, 1 teaspoon whole black peppercorns, 2 crushed garlic cloves, and the juice of half the lemon (about 1 tablespoon). Stir to combine and bring the liquid to a gentle boil over medium-high heat.

Poach shrimp

Once the poaching liquid reaches a gentle boil, reduce heat to maintain a simmer. Add the prepared shrimp in a single layer. Cook until shrimp turn pink and opaque and curl into a loose 'C' — about 2 to 3 minutes for medium shrimp (slightly longer for larger shrimp). Do not overcook; shrimp will become rubbery if left too long.

Shock shrimp

Immediately remove the shrimp from the poaching liquid with a slotted spoon or a fine mesh strainer and transfer to a bowl of ice water to stop the cooking (about 1 minute). This step keeps shrimp tender and firm. Drain shrimp well and pat dry.

Toss the warm or chilled shrimp lightly with the melted butter (if using) and chopped parsley. Taste and adjust by sprinkling a little extra Old Bay or a pinch of salt if desired.

Arrange shrimp on a serving plate with lemon wedges. Serve immediately as peel-and-eat finger food. Provide small bowls for discarded shells and a napkin or finger bowl with warm water if preferred.