Shrimp One Of Three Ways Recipe

Prepare cooking liquid

In a large pot combine 1.5 L water, 2 tablespoons kosher salt, halved lemon (squeeze juice into pot and drop halves in), 2 bay leaves and 10 peppercorns. Bring to a rolling boil over high heat.

Cook shrimp

Once liquid is boiling, add the shrimp in a single layer. Return to a boil, then cook just until shrimp are opaque and pink, about 2 to 3 minutes depending on size.

Shock and chill

Using a slotted spoon, transfer shrimp immediately to a bowl of ice and 2 cups cold water to stop cooking. Leave until fully chilled, about 5 minutes.

Serve

Drain shrimp, pat dry, arrange on a platter around a bowl of cocktail sauce. Garnish with chopped parsley and lemon wedges. Serve chilled.

Prepare pasta (optional)

If serving with linguine, bring salted water to a boil and cook pasta according to package until al dente. Reserve 1/2 cup pasta cooking water, drain and keep warm.

Sauté aromatics

In a large skillet over medium heat, heat 1 tablespoon olive oil and 2 tablespoons butter until foaming. Add 4 cloves minced garlic and 1 teaspoon red pepper flakes and sauté until fragrant, about 30–45 seconds, taking care not to brown the garlic.

Cook shrimp

Increase heat to medium-high, add shrimp in a single layer, season with 1 teaspoon salt and 1/2 teaspoon black pepper. Sear shrimp 1–2 minutes per side until just opaque and lightly golden. Remove shrimp to a plate.

Build sauce

Add 1 cup dry white wine to the skillet, scraping any browned bits from the bottom. Bring to a simmer and reduce by about half (2–3 minutes). Add remaining 2 tablespoons butter and 2 tablespoons lemon juice, swirling until sauce is glossy.

Finish

Return shrimp to the pan and toss with the sauce and chopped parsley. If using pasta, add reserved pasta water a splash at a time to loosen sauce and toss with pasta. Adjust seasoning to taste.

Serve

Plate shrimp (or shrimp with linguine) and spoon extra sauce over. Garnish with additional parsley and lemon wedges.

Season shrimp

Pat shrimp dry with paper towels. In a bowl toss shrimp with 2 tablespoons olive oil, 2 tablespoons Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until evenly coated. Let sit 5–10 minutes to absorb flavors.

Cook shrimp

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add the seasoned shrimp in a single layer and cook 2 minutes without moving, then flip and cook another 1–2 minutes until shrimp are opaque with a slight char.

Finish and serve

Remove from heat, squeeze fresh lemon over the shrimp, toss with sliced green onions and serve immediately. Offer extra lemon wedges on the side.