1 Lb. Hot Peel And Eat Shrimp Recipe

Prepare shrimp

Rinse the shrimp under cold running water, then drain in a colander. Pat lightly dry with paper towels. Keep shells and tails on — they lock in flavor for peel-and-eat shrimp.

In a large pot (at least 4 quart), combine 6 cups water, kosher salt, black peppercorns, bay leaves, smashed garlic cloves, halved lemon (cut side down), and Old Bay seasoning. Stir briefly to dissolve some salt and distribute spices.

Bring the seasoned water to a rolling boil over high heat. Once boiling, let it maintain a full boil for 1 minute so flavors bloom.

Add the shrimp to the pot in a single layer as much as possible. Return to a gentle boil and cook until the shrimp are just opaque and firm, about 2 to 3 minutes for 16/20 shrimp. Do not overcook — shrimp will become rubbery if cooked longer.

Immediately remove the pot from heat. Use a slotted spoon or a sieve to transfer the shrimp to a large bowl of ice water (ice bath) to stop cooking. Let sit in the ice bath for 3 to 4 minutes until fully chilled.

Reserve the poaching liquid if you want to serve warm shrimp or use as a light broth; otherwise discard or strain and save for seafood stock.

Drain the chilled shrimp well in a colander. If you prefer served warm, briefly rewarm shrimp by dipping in hot (not boiling) poaching liquid for 30–45 seconds, then drain.

Melt the unsalted butter and stir in the chopped parsley and optional hot sauce. Spoon over warm shrimp or serve on the side as a dipping butter.

Arrange shrimp on a platter with lemon wedges. Encourage guests to peel and eat: twist off the head if present, peel the shell starting from the underside, and enjoy with a squeeze of lemon and the parsley butter or cocktail sauce of choice.

Leftovers: store peeled or unpeeled cooked shrimp in an airtight container in the refrigerator for up to 2 days. Do not refreeze. Use reserved cooking liquid within 24 hours if refrigerated.