Jumbo Louisiana Shrimp Recipe

Thaw and prepare

If shrimp are frozen, thaw them overnight in the refrigerator or under cold running water in a sealed bag until pliable. Rinse shrimp under cold water and pat dry. Leave shells on and ensure veins are removed (deveined).

Fill a large bowl with ice and the 4 cups of ice water to create an ice bath; set aside.

In a large stockpot, add 4 liters of water and bring to a rolling boil over high heat.

Add kosher salt, granulated sugar, cracked black peppercorns, bay leaves, smashed garlic cloves, Old Bay seasoning, and the tablespoon of butter to the boiling water. Cut the lemon in half and squeeze both halves into the pot, then drop the rinds in as well. Stir to combine and return to a rapid boil.

Once the seasoned water is at a full boil, add the 6 jumbo shrimp in a single layer. Gently stir to keep them separated. Bring the water back to a boil and then immediately start timing.

Cook the shrimp until just opaque and the tails curl — about 2 to 3 minutes for jumbo (16/20) shrimp. Do not overcook; they will continue to firm slightly after removal.

As soon as the shrimp turn opaque and curl, use a slotted spoon or spider to transfer them directly into the prepared ice bath to stop the cooking.

Let the shrimp chill in the ice bath for 5 to 8 minutes until completely cooled through.

Remove shrimp from the ice bath and drain well on a paper towel-lined tray. If desired, peel the shrimp leaving the tail on for presentation, or leave shells on if preferred.

Arrange the chilled shrimp on a platter over crushed ice or a chilled plate. Sprinkle chopped fresh parsley over them and garnish with lemon wedges.

Serve immediately with cocktail sauce on the side and extra lemon wedges. Store any leftovers covered in the refrigerator and consume within 24 hours for best quality.