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Ingredients
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Shrimp
Poaching / Cooking Liquid
Finish & Serving
Method
Shrimp Prep
- 1
Rinse and Inspect
If shrimp are frozen, thaw overnight in the refrigerator or under cold running water. Rinse shrimp under cold water and pat dry with paper towels. If not already deveined, use a small paring knife to remove the vein along the back; leave tails on or off according to preference.
Poaching / Cooking
- 2
- 3
Cook Shrimp
Once the liquid is at a rolling boil, reduce heat to medium-low so the liquid is at a gentle simmer. Add the shrimp in a single layer and immediately cover the pot. Poach for 2 to 3 minutes, stirring once gently; cooking time will depend on shrimp size but royal red shrimp cook very quickly — they are done when opaque, pink/red, and curl into a loose 'C' (not tightly curled).
- 4
Shock Shrimp (Stop Cooking)
Prepare an ice bath (a bowl with cold water and ice). As soon as the shrimp are opaque and cooked through, use a slotted spoon to transfer them to the ice bath to stop cooking and preserve tender texture. Leave in ice bath for 2 minutes, then drain thoroughly and pat dry.
Finish & Serve
- 5
Toss with Butter and Seasoning
Place the drained shrimp in a bowl. Drizzle with 2 tbsp melted butter and 1 tbsp fresh lemon juice. Sprinkle 1 tbsp chopped parsley, 1/4 tsp flaky finishing salt, and 1/8 tsp cracked black pepper. Toss gently to coat so each shrimp has a light glaze.
- 6
- 7
Storage
Leftover cooked shrimp: refrigerate in an airtight container up to 2 days. For best texture, store drained and without the butter, adding fresh lemon and butter again when serving cold.