1/2 Lb Peel & Eat Recipe

Select a pot large enough to comfortably hold 3 qt of water and the shrimp. Add 3 quarts of water to the pot and bring to a rolling boil over high heat.

Once boiling, add 2 tablespoons kosher salt, 2 tablespoons Old Bay (or your preferred seafood seasoning), 1 teaspoon whole black peppercorns, 2 bay leaves, 3 smashed garlic cloves, and the halved lemon. Stir briefly to dissolve seasonings and return to a boil.

Add 2 sprigs of fresh dill or parsley and 2 tablespoons unsalted butter to the pot for extra aroma and a touch of richness. Reduce heat slightly so the pot maintains a steady boil.

Using a slotted spoon or basket, carefully add 1/2 lb of peel-and-eat shrimp to the boiling seasoned water in a single layer if possible. Do not overcrowd; the shrimp should be mostly submerged but not packed tightly.

Bring the water back to a gentle boil, then cook the shrimp until they are opaque and pink with curled tails — typically 2 to 3 minutes for medium shrimp. Watch closely: overcooking makes shrimp tough.

Immediately remove the shrimp with a slotted spoon or lift out the basket and transfer them to a bowl or pan to stop cooking. If you prefer a firmer texture, briefly plunge the shrimp into an ice-water bath for 30–60 seconds, then drain. For warm service, skip the ice bath and drain well.

Transfer the cooked shrimp to a serving dish. If desired, toss the shrimp with a little of the melted butter and sprinkle with 1 tablespoon chopped fresh parsley for color.

Serve with lemon wedges and remaining melted butter on the side for dipping. Provide small forks or a bowl for discarded shells if guests will peel at the table.

Leftover shrimp can be chilled and stored in an airtight container in the refrigerator for up to 2 days.