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Ingredients
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Shrimp
Poaching Broth / Cooking Liquid
Finishing & Serving
Method
Shrimp
- 1
Thaw & rinse
If shrimp are frozen, thaw them overnight in the refrigerator or submerge sealed bag in cold water for 20–30 minutes until pliable. Drain and rinse under cold running water; pat dry with paper towels. Keep shrimp chilled until ready to cook.
Poaching Broth / Cooking Liquid
- 2
Prepare broth
In a large pot, add 6 cups of water, 2 tbsp kosher salt, 1 tsp granulated sugar, 2 bay leaves, 1 tsp black peppercorns, juice from the halved lemon plus the squeezed halves, 1 tbsp Old Bay seasoning, and 3 crushed garlic cloves. Bring the mixture to a gentle boil over medium-high heat, stirring to dissolve salt and sugar.
- 3
Simmer & cool slightly
Once boiling, reduce heat to maintain a low simmer for 5 minutes to infuse flavors. Remove the pot from heat and let the broth cool slightly for 2–3 minutes — you want it hot but not vigorously boiling when adding shrimp to avoid overcooking.
- 4
Poach shrimp
Return pot to a gentle simmer. Add the 1.5 lb royal red shrimp in a single layer, if possible. Cook until shrimp are opaque and just firm, about 2–3 minutes for medium/large royal reds (they cook quickly). Stir once or twice to ensure even cooking. Do not overcook — shrimp will continue to firm slightly after removal.
- 5
Shock & chill (optional for peel & eat cold)
If serving chilled (classic peel & eat), immediately transfer shrimp with a slotted spoon to a large bowl filled with ice water to stop cooking. Let sit 1–2 minutes until fully chilled, then drain and pat dry. If serving warm, transfer shrimp to a warmed bowl and toss with 1–2 tbsp melted butter to keep them glossy and warm.
Finishing & Serving
- 6
Butter & garnish
If using melted butter, either toss warm shrimp in the 2 tbsp melted butter or serve butter on the side for dipping. Sprinkle 2 tbsp chopped fresh parsley and a light dusting of crushed red pepper (optional) over the shrimp.
- 7
Serve
Arrange shrimp on a platter with lemon wedges and a bowl of cocktail sauce for dipping. For peel & eat presentation, provide small bowls for discarded shells and napkins. Serve immediately — warm or chilled, depending on how you shocked them.
- 8
Storage
Leftover cooked shrimp: refrigerate in an airtight container for up to 2 days. Do not refreeze. Reheat gently in a warm butter sauce or enjoy cold in salads or cocktails.