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Ingredients
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Shrimp
Brine & Quick Poach (for best texture)
Finishing & Serving
Method
Shrimp
Inspect and rinse
If shrimp are frozen, thaw completely in the refrigerator overnight or under cold running water in a sealed bag for 15–20 minutes. Drain and gently rinse shrimp under cold water and pat dry with paper towels.
Brine & Quick Poach (for best texture)
Make brine
In a medium saucepan combine 4 cups water, 1 tablespoon kosher salt, 1 teaspoon sugar, 1 bay leaf and 6 peppercorns. Cut the half lemon into wedges and add to the pot. Bring to a gentle simmer over medium heat, stirring to dissolve salt and sugar. Remove from heat and let cool to room temperature (about 15–20 minutes).
Brine shrimp
Place the shrimp in a bowl or container and pour the cooled brine over them so they are fully submerged. Cover and refrigerate for 15–20 minutes — this lightly seasons the shrimp and firms the flesh. Do not brine longer than 30 minutes for a 1/2 lb portion to avoid overly salty or mushy texture.
Prepare poaching liquid
After brining, bring a fresh pot of water (about 3 cups) to a gentle simmer. You can reuse the strained brine liquid if you bring it to a simmer and skim any foam, but for a clean flavor fresh water is fine.
Poach shrimp
Drop the brined shrimp into the simmering (not rolling) water and cook until they turn opaque and curl slightly, about 1.5–2.5 minutes depending on size. For 16/20 shrimp expect about 2 minutes. Do not overcook — remove as soon as they are uniformly pink with a slight curl.
Shock and drain
Immediately transfer shrimp to a bowl of ice water to stop cooking and keep them tender. Chill for 1–2 minutes, then drain well and pat dry with paper towels.
Finishing & Serving
Finish
Toss the drained, chilled shrimp with 1 tablespoon melted unsalted butter, 1 tablespoon chopped fresh parsley, 1/4 teaspoon coarse sea salt and 1/8 teaspoon freshly ground black pepper to lightly season and glaze them.
Plate and serve
Arrange shrimp on a small serving dish or half-shell presentation for U-Peel-Em style. Serve with 2 lemon wedges and 1/4 cup cocktail sauce on the side for dipping. Provide small bowls or napkins for peeling. If offering as a special, include a small discard bowl for shells.
Storage
Leftover cooked shrimp: store in an airtight container in the refrigerator for up to 2 days. Do not refreeze. If storing before serving, keep chilled on ice until ready to serve.