Peel & Eat Shrimp Recipe

Rinse and season

Rinse the peeled and deveined shrimp under cold water and pat dry with paper towels. Toss lightly with 1 tbs kosher salt and 1 tsp black pepper to season.

In a large pot, combine 6 cups water, the halved lemon (squeezed into the pot and the halves added), 1 tbs Old Bay seasoning, and 2 parsley sprigs. Bring the liquid to a rolling boil over high heat.

Poach shrimp

Once the liquid reaches a rapid boil, reduce heat slightly so it returns to a steady simmer. Add the seasoned shrimp in a single layer. Cook just until the shrimp turn pink and opaque and the tails curl slightly — about 2 to 3 minutes for large (16/20) shrimp. Do not overcook.

Shock for cold service (optional)

If serving cold, immediately remove the shrimp with a slotted spoon and transfer them to a large bowl of ice and 4 cups cold water to stop cooking. Let rest 3 minutes, then drain and refrigerate until ready to serve.

Serve hot (optional)

If serving hot, drain the shrimp briefly in a colander and transfer to a warmed serving dish. Keep covered so they remain warm while you prepare the drawn butter.

In a small saucepan over low heat, melt 6 tbs unsalted butter gently until just melted and slightly foamy. Remove from heat and stir in 1 tbs fresh lemon juice, a pinch of salt, and a pinch of cracked black pepper. Keep warm but do not let it simmer or brown.

Arrange the hot or chilled shrimp on a platter with lemon wedges, chopped parsley, and small bowls of drawn butter and cocktail sauce for dipping. If chilled, serve the shrimp over a bed of ice to keep cold.

Provide small forks or cocktail picks so guests can peel and eat the shrimp. Estimated yield is about 4 appetizer servings (1.5 lbs shrimp).