1/2 Lb. Hot Peel And Eat Shrimp Recipe

Prepare poaching liquid

In a medium saucepan combine 4 cups water, 1 tablespoon kosher salt, 1/2 teaspoon granulated sugar, 1 bay leaf and 6 whole black peppercorns. Cut the half lemon in half and squeeze the juice of one half into the pan, then drop that squeezed half in as well for extra aroma.

Bring to a simmer

Bring the liquid to a gentle simmer over medium heat (do not boil vigorously). Simmer for 3–4 minutes to allow the aromatics to infuse.

Cook the shrimp

Add the 1/2 lb shrimp in a single layer. Reduce heat so the liquid stays at a gentle simmer. Cook shrimp until they are opaque and just firm, about 2–3 minutes for medium-large shrimp (timing depends on size; do not overcook).

Ice bath (optional but recommended)

Prepare a bowl with ice and cold water. Using a slotted spoon transfer shrimp immediately to the ice bath to stop cooking and keep texture. Leave for 1 minute, then drain well. If serving hot, you can skip the ice bath and instead drain shrimp and reserve briefly, but remove from hot liquid promptly to avoid overcooking.

Make garlic-butter finish

In a small skillet over low heat melt 1 tablespoon unsalted butter. Add 1 teaspoon minced garlic and sauté gently 20–30 seconds until fragrant (do not brown). Stir in 1/4 teaspoon smoked paprika and optional 1 teaspoon hot sauce; remove from heat.

Toss shrimp and season

If shrimp were chilled in an ice bath, briefly re-warm them by tossing in the warm garlic-butter (if serving hot, toss immediately). Add chopped parsley and sprinkle 1/4 teaspoon coarse or flaky salt. Toss to coat evenly.

Serve

Transfer shrimp to a serving bowl or platter. Serve immediately with the 2 lemon wedges for squeezing and additional hot sauce on the side if desired. Provide small bowls for discarded shells if serving peel-and-eat.