U Peel Shrimp Recipe
served chilled with cocktail sauce or hot with drawn butter; 1/2 pound
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Ingredients
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Chilled Shrimp with Cocktail Sauce (for serving cold)
Hot Shrimp with Drawn Butter (alternative hot serving)
Method
Chilled Shrimp with Cocktail Sauce (serve cold)
- 1
Prepare poaching liquid
In a medium saucepan combine 4 cups water, 1 tablespoon kosher salt, 1 teaspoon sugar, 1 bay leaf and 6 peppercorns. Bring to a gentle simmer over medium heat until salt and sugar dissolve, about 3–4 minutes.
- 2
Poach shrimp
Add the 1/2 pound shrimp (if using frozen, thaw and pat dry). Return liquid to a gentle simmer (do not boil). Add shrimp and cook just until opaque and pink and tails curl, 2–3 minutes depending on size. Overcooking will make shrimp tough.
- 3
Shock shrimp in ice bath
Immediately transfer shrimp with a slotted spoon to a bowl of ice and 2 cups cold water to stop cooking. Let sit 3 minutes until completely chilled.
- 4
Peel and devein (U Peel)
Using your fingers, remove shell and optionally the tail from each chilled shrimp. If not already deveined, make a shallow cut along the back and remove the dark vein with the tip of a knife or your fingers. Pat shrimp dry on paper towels.
- 5
Plate and serve
Arrange peeled shrimp on a chilled plate. Serve immediately with 1/4 cup cocktail sauce and lemon wedges. Yield: one 1/2-lb portion for one person.
Hot Shrimp with Drawn Butter (serve hot)
- 6
Prepare simmering water
In a medium saucepan bring 2 cups water and 1/2 teaspoon kosher salt to a simmer over medium heat.
- 7
Cook shrimp
Add the 1/2 pound shrimp (thawed and patted dry). Simmer gently until shrimp are pink, opaque, and firm, 2–4 minutes depending on size. Do not boil to avoid rubbery texture.
- 8
Prepare drawn butter
While shrimp cook, melt 4 tablespoons unsalted butter in a small saucepan over low heat until fully melted and slightly foamy. Stir in 1 tablespoon fresh lemon juice and 1 teaspoon finely chopped parsley (optional). Keep warm but do not let butter boil.
- 9