Jumbo Shrimp One Of Three Ways Recipe

Make poaching liquid and cook shrimp

In a large saucepan, bring 4 cups water, 1 tablespoon coarse salt, the juice of half the lemon (reserve the other half for serving), bay leaf and peppercorns to a gentle boil. Reduce heat to a simmer. Add the shrimp in a single layer and cook until just opaque and slightly firm, about 2–3 minutes depending on size. Do not overcook.

Shock and chill

Immediately transfer the cooked shrimp to a large bowl filled with ice and 2 cups cold water to stop cooking. Let sit 3–5 minutes until fully cooled. Remove shrimp and pat dry with paper towels. Chill in refrigerator until serving if not serving right away.

Serve

Arrange shrimp on a platter with tails over the edge or in individual cocktail glasses. Spoon cocktail sauce into a small bowl for dipping. Garnish with lemon wedges and chopped parsley. Serve chilled.

Prep shrimp

Pat shrimp dry and season both sides lightly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Cook garlic and shrimp

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 3 tablespoons butter. When butter is foaming and oil is shimmering, add the minced garlic and red pepper flakes; sauté 20–30 seconds until fragrant but not browned. Add shrimp in a single layer and cook 1½–2 minutes per side until opaque and just cooked through.

Finish sauce

Remove skillet from direct heat, add 1 tablespoon white wine (or chicken broth) and 2 tablespoons fresh lemon juice, stirring to deglaze the pan and combine with the butter. Return to low heat for 15–30 seconds just to warm. Stir in chopped parsley.

Serve

Transfer shrimp and sauce to a warm serving bowl. Serve immediately with lemon wedges and crusty bread to soak up the sauce.

Make the spice mix (if using separate spices)

If you don't have pre-made Cajun seasoning, combine 2 teaspoons paprika (or 1 tsp smoked paprika + 1 tsp sweet paprika), 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon kosher salt and ½ teaspoon black pepper in a small bowl. Mix well.

Season shrimp

Pat shrimp dry. Toss shrimp with 2 teaspoons Cajun seasoning (or the homemade blend), 1 teaspoon smoked paprika, and a squeeze (1 tablespoon) of fresh lemon juice so the spices adhere.

Sear shrimp

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When hot, add seasoned shrimp in a single layer and cook 1½–2 minutes per side until nicely browned at the edges and cooked through. Avoid overcrowding; cook in batches if necessary.

Finish and serve

Remove shrimp to a serving plate and sprinkle with sliced green onions. Adjust seasoning with extra salt or lemon if needed. Serve immediately—these are excellent with lemon wedges or over a bed of lettuce or grits as a starter.