U-peel Shrimp Recipe

Prepare cooking liquid

In a large pot, combine 6 cups of water, 1 tablespoon kosher salt, 2 tablespoons Old Bay seasoning, 1 bay leaf and the halved lemon (squeeze one half into the water then drop both halves in). Bring to a rolling boil over high heat.

Cook shrimp (steamed-to-order method)

Once the liquid is boiling, add the shell-on shrimp. Cover and let return to a gentle boil, then steam/poach for 2–3 minutes for raw shrimp (16–20 count) until shells turn pink and meat is opaque. Do not overcook.

Cook shrimp (chilled service)

If serving chilled, when shrimp are cooked through (2–3 minutes), immediately transfer them to a large bowl of ice water to stop cooking. Leave in ice bath for 3–4 minutes until fully chilled, then drain well.

If serving warm/steamed to order, drain the shrimp in a colander and transfer to a warmed platter. If serving chilled, arrange on a bed of crushed ice.

Taste one shrimp and, if desired, sprinkle an additional teaspoon of Old Bay evenly over the batch while warm so it adheres to the shells.

In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Add 1 teaspoon minced garlic and cook gently for 30–45 seconds until fragrant (do not brown).

Remove from heat, stir in 1 tablespoon fresh lemon juice, 1 teaspoon chopped parsley and a pinch of salt. Keep warm and serve in a small bowl alongside the shrimp.

Whisk together 1 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (optional) and 1/4 teaspoon salt until smooth. Taste and adjust horseradish or hot sauce to preferred heat level.

Chill cocktail sauce for at least 15 minutes before serving to allow flavors to meld. Serve in a small ramekin with shrimp.

Arrange shrimp on a platter. For chilled service, place crushed ice on the platter and lay shrimp on top. For steamed-to-order service, place shrimp on a warmed platter.

Place bowls of butter sauce and cocktail sauce alongside. Add lemon wedges and sprinkle a light dusting of Old Bay over the shrimp. Provide small bowls or napkins for discarded shells if guests will peel themselves (U-Peel).

Serve immediately. Leftover chilled shrimp can be refrigerated in an airtight container for up to 24 hours.