Old Bay Chilled Shrimp Recipe

Rinse and season

Rinse the shrimp under cold running water and pat dry with paper towels. Toss the shrimp in a bowl with 1 tablespoon Old Bay, kosher salt, and black pepper; set aside while you prepare the poaching liquid.

Bring poaching liquid to a simmer

In a medium saucepan combine 4 cups water, 1/2 cup white wine (or additional water), sliced half lemon, bay leaf, crushed garlic, and the remaining 1/2 tablespoon Old Bay (reserve 1 tablespoon for finishing). Bring to a gentle simmer over medium heat — do not boil vigorously.

Reduce heat so the liquid is at a gentle simmer. Add the seasoned shrimp in a single layer and cook until just opaque and firm, about 2 to 3 minutes for large shrimp (timing depends on size—watch closely). Once cooked, immediately remove shrimp with a slotted spoon and transfer to a bowl.

Quick-chill the shrimp by preparing an ice bath: combine 2 cups cold water and 2 cups ice in a large bowl. Submerge the cooked shrimp in the ice bath to stop cooking and chill completely, about 5 minutes.

Drain the chilled shrimp well and transfer to a serving plate. Sprinkle the reserved 1 tablespoon Old Bay evenly over the shrimp and toss gently to coat. Taste and adjust seasoning, adding more Old Bay or a pinch of salt if desired.

Serve chilled with lemon wedges and cocktail sauce or melted butter on the side. The recipe yields a 1/2 lb portion of chilled Old Bay shrimp suitable for 1–2 people as an appetizer.