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Ingredients
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Shrimp and Poaching Liquid
Serving and Fries
Method
Shrimp and Poaching Liquid
Prepare poaching liquid
In a large pot, combine 8 cups water, 2 tablespoons kosher salt, 2 tablespoons Old Bay seasoning, 2 bay leaves, 1 teaspoon whole black peppercorns, 3 smashed garlic cloves, and the juice of the lemon (cut lemon in half; reserve halves for serving). Bring the mixture to a rolling boil over high heat.
Add shrimp
Once the liquid reaches a full boil, carefully add 1 lb peeled and deveined large shrimp (tails left on). Return to a gentle boil; do not let the pot aggressively boil for long to avoid overcooking.
Cook shrimp
Boil the shrimp for 2 to 3 minutes, stirring once, until they turn pink and opaque and curl into a loose C shape. Large shrimp typically finish in about 2 minutes; watch closely.
Shock shrimp
Immediately remove the shrimp with a slotted spoon or strain into a colander and plunge into an ice bath (large bowl of ice water) to stop cooking and firm the texture. Let sit in the ice bath for 3 minutes, then drain well.
Fries and Serving
Cook fries
Cook 1 lb frozen fries according to package directions. For deep frying: heat oil to 350°F (175°C) and fry in batches until golden and crisp, about 3–4 minutes per batch; drain on paper towels and season with 1 teaspoon kosher salt. For oven-baked: toss fries with 2 tablespoons oil, spread in a single layer on a rimmed baking sheet, bake at 425°F (220°C) for 18–25 minutes, flipping halfway, until golden and crisp; season with 1 teaspoon kosher salt.
Timing note
Plan to start fries so they finish just before or at the same time as the shrimp. Shrimp are best served immediately after boiling for warm service or chilled after ice bath for cold service.