Peel N Eat Shrimp Recipe

Prepare shrimp

Rinse the shrimp under cold running water and pat dry. Keep shells on — shells help preserve flavor and make Peel N Eat easier to eat. If not already deveined, remove the vein with a small sharp knife while leaving shell intact.

Make poaching liquid

In a large pot, combine 2 liters (about 8 cups) of water, kosher salt, bay leaves, black peppercorns, Old Bay seasoning, smashed garlic cloves and the halved lemon (squeeze halves into the pot, then drop them in). Bring the mixture to a rolling boil over high heat.

Cook shrimp

Once the liquid is at a full boil, add the shrimp in a single layer. Return to a gentle boil and cook until the shrimp just turn pink and curl into a loose 'C' — about 2 to 3 minutes for large shrimp (16–20). Do not overcook; shrimp will become rubbery.

Optional: Chill shrimp (for cold service)

If serving chilled, immediately prepare an ice bath by filling a large bowl with ice and 4 cups cold water. As soon as the shrimp are cooked, transfer them with a slotted spoon to the ice bath to stop cooking. Let cool completely, about 3–5 minutes, then drain and refrigerate on a platter over ice until serving.

Optional: Serve hot

If serving hot, drain the cooked shrimp briefly in a colander and transfer to a warmed serving bowl. Sprinkle a light pinch of extra Old Bay or seasoning over the shrimp and toss gently to coat. Serve immediately.

Make spicy sauce: In a small bowl whisk together 1/2 cup ketchup, 2 tsp prepared horseradish, 1 tsp hot sauce, 1 tbsp lemon juice, 1 tsp Worcestershire sauce and 1/2 tsp smoked paprika. Season to taste with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Adjust heat by adding more hot sauce or horseradish if desired. Chill briefly if serving cold shrimp.

Make mild sauce: In a small bowl combine 1/2 cup cocktail sauce with 1 tbsp fresh lemon juice and 1 tbsp finely chopped parsley. Stir to combine and taste; adjust lemon or parsley to preference. Chill briefly if serving cold shrimp.

Arrange shrimp on a large platter over crushed ice (if chilled) or in a warmed bowl (if hot). Place the chosen sauce(s) — spicy and/or mild — in small bowls alongside. Garnish with lemon wedges and an extra sprinkle of Old Bay or seasoning.

To eat: Provide small bowls for discarded shells. Instruct guests to hold shrimp by tail, peel shell away from body starting at the legs, and dip in sauce. Leftover cooked shrimp will keep refrigerated in an airtight container for up to 2 days.