Restaurants›St. Augustine Seafood Company›Peel & Eat Shrimp Recipe

Peel & Eat Shrimp Recipe

Inspired by St. Augustine Seafood Company
Time30m
Serves4

Choice of sauce

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Ingredients

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Shrimp

Poaching Liquid

Cold Bath

Optional Sauces (choose one or serve multiple)

Garnish

Method

Prepare Poaching Liquid

1

Make the court bouillon

In a large pot, combine 6 cups water, 1 tablespoon salt, 1 tablespoon Old Bay (or seafood seasoning), 1 bay leaf, 1 teaspoon peppercorns and the slices from 1 lemon. Bring to a gentle simmer over medium-high heat until aromatic, about 5–7 minutes. Do not boil vigorously.

Prepare Shrimp

2

While the poaching liquid comes up to temperature, rinse the shrimp under cold water and pat dry with paper towels. Season lightly with 1 teaspoon freshly ground black pepper and 1 tablespoon kosher salt, tossing to coat.

Poach Shrimp

3

Once the poaching liquid is simmering, reduce heat to maintain a gentle simmer (small bubbles). Add the shrimp in a single layer and stir gently to separate. Cook until the shrimp are opaque, firm, and curl into a loose C shape, about 2–3 minutes for large (16/20) shrimp. Do not overcook — shrimp will become rubbery.

4

As soon as shrimp are cooked through, immediately transfer them with a slotted spoon to the prepared ice bath (4 cups ice + 4 cups cold water) to stop cooking and chill quickly. Leave in the ice bath for 2–3 minutes until fully cold.

Finish and Serve

5

Drain chilled shrimp well and arrange on a platter over a bed of crushed ice if desired. Squeeze halved lemon over the shrimp, sprinkle chopped parsley evenly, and serve with lemon wedges.

6

Offer sauce choices alongside (cocktail sauce, garlic butter, lemon aioli or spicy remoulade). For cocktail sauce, spoon into small bowls and garnish with extra lemon; for garlic butter, keep warm; for aioli or remoulade, keep chilled.

Sauce Notes (optional preparations)

7

Quick Cocktail Sauce

Stir together 3/4 cup ketchup, 2 tbs prepared horseradish (adjust to taste), 1 tbs fresh lemon juice and a dash of Worcestershire. Chill until serving.

8

Simple Garlic Butter

Melt 1/2 cup unsalted butter with 1 clove minced garlic over low heat for 1–2 minutes, stirring until fragrant. Keep warm; do not boil.

9

Lemon Aioli

Whisk together 1/2 cup mayonnaise, 1 tbs lemon juice, 1 small minced garlic clove, salt and pepper to taste. Chill.

10

Spicy Remoulade

Mix 1/2 cup mayonnaise, 2 tbs chopped cornichons or pickles, 1 tbs Dijon mustard, 1 tbs hot sauce, 1 tsp paprika and 1 tbs lemon juice. Chill.