Peel N Eat Shrimp (15 Pcs.) Recipe

Rinse and season

Rinse the shrimp under cold running water and pat dry with paper towels. If shrimp are not deveined, remove the vein with a small knife or shrimp deveiner, leaving the shell and tail intact. Toss shrimp lightly with 1 tsp kosher salt and 1 tsp black pepper; set aside while you prepare the poaching liquid.

Combine ingredients

In a medium saucepan or pot large enough to hold 15 shrimp in a single layer, add 6 cups of water, 2 tablespoons coarse or sea salt, 1 tablespoon Old Bay (or seafood seasoning), 2 bay leaves, 3 smashed garlic cloves, 1 teaspoon whole peppercorns and the juice of 1 lemon plus the spent lemon half. Bring the mixture to a gentle boil over medium-high heat to dissolve the salt and extract flavors, about 5–7 minutes.

Adjust heat

Once the poaching liquid comes to a rolling boil, reduce heat so the liquid is at a steady simmer (small bubbles around the edge) — you want simmering, not a vigorous boil, for tender shrimp.

Poach shrimp

Add the seasoned shrimp to the simmering poaching liquid in a single layer. Return liquid to a simmer; cook shrimp until they turn opaque and curl into a C-shape, about 2 to 3 minutes depending on size. Do not overcook — shrimp will become rubbery if left longer.

Shock shrimp

Immediately remove the shrimp with a slotted spoon and transfer to a bowl of ice water or an ice bath to stop the cooking and firm the texture, about 1–2 minutes. If you prefer warm shrimp to serve, transfer to a bowl and cool only briefly (30–60 seconds) then drain.

Make butter sauce

In a small saucepan or microwave-safe bowl, melt 2 tablespoons unsalted butter. Stir in 1 tablespoon fresh lemon juice, 1 teaspoon hot sauce if using, and 1 tablespoon chopped parsley. Keep warm until ready to serve.

Prepare dipping sauce

In a small ramekin combine 1 tablespoon cocktail sauce and 1 teaspoon mustard (Dijon or Creole). Adjust ratios to taste. Serve alongside the shrimp.

Place the chilled or warm shrimp on a platter with lemon wedges. Provide small bowls of the warm lemon-butter and the cocktail-mustard dipping sauce. To eat, peel the shell starting at the head end or remove the shell and tail as preferred; dip and enjoy. Serve with crusty bread to sop up butter sauce or place paper towels for easy disposal.