Peel & Eat Shrimp Recipe

Rinse and Prep

Rinse the shell-on deveined shrimp under cold running water and pat dry with paper towels. Leave tails attached for easy peeling.

Make Ice Bath

In a large bowl combine 6 cups ice and 6 cups cold water (or enough to fully submerge shrimp). Set aside near the stove.

In a large pot combine 4 cups water, 2 tablespoons kosher salt, 1 tablespoon coarse sea salt, 1 tablespoon Old Bay or seafood seasoning, 2 bay leaves and 1 teaspoon black peppercorns. Cut the lemon in half and squeeze juice into the pot, then drop the lemon halves in as well.

Bring the liquid to a rolling boil over high heat. Taste and adjust seasoning if desired (it should be slightly saltier than you want the finished shrimp).

Once the poaching liquid reaches a rolling boil, add the shrimp in a single layer. Stir gently to separate and ensure even cooking.

Return to a boil and cook shrimp until they just turn pink and opaque and form a slight 'C' — about 2 to 3 minutes for large shrimp (16/20). Do not overcook: shrimp cook quickly and become rubbery when overdone.

As soon as the shrimp are cooked, use a slotted spoon or strainer to remove them from the pot and immediately transfer to the prepared ice bath to stop cooking. Let sit in the ice bath for 3 to 5 minutes until fully chilled.

Drain the chilled shrimp well and arrange on a serving platter over crushed ice if desired.

Warm the 4 tablespoons melted butter and place in a small bowl for dipping. Offer cocktail sauce and lemon wedges alongside. Sprinkle chopped parsley over the shrimp and finish with cracked black pepper to taste.

To eat: peel the shell starting at the legs and remove the back (or leave tail on for hold), dip in butter or cocktail sauce, and enjoy.