Peel-and-eat Shrimp Recipe

Prepare shrimp

If shrimp are frozen, thaw completely in the refrigerator overnight or under cold running water. Rinse shrimp and pat dry. If not already deveined, run a paring knife along the back and remove the vein; leave shells on or remove per preference.

Make aromatic steaming broth

In a large stockpot (6-8 quart), combine 10 cups water and 1 cup white wine (if using). Add 2 tablespoons Kosher salt, 1 tablespoon whole black peppercorns, 2 bay leaves, 3 smashed garlic cloves, 1 cup parsley stems, 1 cup cilantro (stems ok), 1-inch sliced ginger, 1 teaspoon whole allspice berries, 4 whole cloves, 1 cinnamon stick, a large strip of orange peel, and the halved lemon (cut side down). Bring the mixture to a vigorous simmer over high heat.

Cook shrimp

Once the broth is simmering, add the shrimp in a single layer if possible. Return to a gentle boil; cook until shrimp turn opaque and curl into a loose C shape — about 2 to 3 minutes for large shrimp (12/15 to 16/20). Do not overcook. Stir once or twice to ensure even cooking.

Shock and chill

Prepare a large bowl with the 4 cups of ice and enough cold water to make an ice bath. Using a slotted spoon or strainer, immediately transfer cooked shrimp from the pot to the ice bath to stop cooking. Let shrimp chill in the ice bath for 3 to 5 minutes until completely cold. Remove shrimp and drain well on a wire rack or paper towels.

Reserve flavors (optional)

You can strain and reserve the aromatic broth for another use (seafood stock) or discard. Taste a shrimp and adjust seasoning if needed before serving.

In a small bowl, combine 1 cup ketchup, 2 teaspoons prepared horseradish (more or less to taste), 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk until smooth. Taste and adjust heat or acidity (add more horseradish for heat, more lemon for brightness). Chill at least 15 minutes to let flavors meld.

Arrange chilled shrimp on a platter over a bed of crushed ice or a chilled plate. Sprinkle chopped parsley over the shrimp. Place the cocktail sauce in a small bowl in the center or in individual ramekins. Garnish with lemon wedges.

Serve immediately, allowing guests to peel (if shells on) and dip in the house-made cocktail sauce. Provide small bowls for discarded shells and napkins.