Peel N Eat Shrimp Recipe
A Gulf Coast classic, a ½ lb. of jumbo shrimp boiled with Old Bay seasonings and lager beer. Chilled and served with lemons & cocktail sauce.
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Ingredients
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Shrimp and Boil Base
Ice Bath & Serving
Method
Shrimp and Boil
Prepare shrimp
If shrimp are frozen, thaw completely in the refrigerator or under cold running water and pat dry with paper towels. Keep shells on for maximum flavor; devein if not already done.
Make boiling liquid
In a large saucepan or medium stockpot, combine 6 cups water and 1 cup lager beer. Add 2 tablespoons Old Bay seasoning, 1 teaspoon kosher salt, 1 teaspoon granulated sugar, and 1 bay leaf. Cut the lemon in half and squeeze both halves into the pot, then drop the spent halves into the liquid. Bring the mixture to a rolling boil over high heat.
Cook shrimp
Once the liquid reaches a rolling boil, add the 0.5 lb jumbo shrimp in a single layer. Return to a boil; as soon as the shrimp turn bright pink with opaque flesh and curl into a loose "C" (about 2-3 minutes for jumbo shrimp), immediately remove the pot from heat. Do not overcook — shrimp cook very quickly.
Ice Bath & Serve
Shock shrimp
While the shrimp are cooking, prepare an ice bath by combining 4 cups cold water and 4 cups ice in a large bowl. Using a slotted spoon or spider, transfer the cooked shrimp directly into the ice bath to stop cooking and chill completely (about 2-3 minutes).
Drain and finish
Drain the chilled shrimp well on a paper towel-lined tray or colander. Transfer to a serving dish. Cut the reserved lemon into wedges for garnish and squeezing. Serve with 1/4 cup cocktail sauce on the side for dipping. Optionally sprinkle an additional pinch of Old Bay over the shrimp to taste.