Peel-and-eat Shrimp Recipe

Season shrimp

If shrimp are pre-cooked and chilled, remove from packaging and pat dry with paper towels. Toss briefly with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper. If shrimp are raw and frozen, follow the Poaching Liquid section for cooking first.

Serve chilled or warm

Decide whether to serve peel-and-eat shrimp chilled (classic presentation) or warm. For chilled service, transfer seasoned cooked shrimp to a tray over ice or refrigerate until ready to pack. For warm service, follow the poaching/reheating step in the Poaching Liquid section and then return shrimp to a warmed serving vessel.

Prepare poaching liquid

In a large saucepan or pot, combine 6 cups water, 1 cup dry white wine (or an extra cup of water if not using wine), 2 bay leaves, 1 tablespoon whole peppercorns, the halved lemon (squeezed into the liquid and then added), and 2 teaspoons kosher salt. Bring the liquid to a gentle rolling simmer over medium-high heat.

Cook or reheat shrimp

For pre-cooked chilled shrimp: remove pot from heat so liquid is no longer vigorously simmering (it should be steaming but not boiling). Add shrimp and let sit in hot liquid for 60–90 seconds to warm through; do not cook longer or shrimp will toughen. For raw shrimp: add shrimp to simmering liquid and cook 2–3 minutes (depending on size) until they turn opaque and curl tightly. Immediately transfer shrimp to an ice bath (for chilled service) or to a colander to drain (for warm service).

Drain and dry

If serving chilled, plunge cooked shrimp into an ice bath for 1–2 minutes to stop cooking and chill. Drain thoroughly and pat dry with paper towels. If serving warm, let shrimp drain in a colander for 1–2 minutes and pat lightly to remove excess liquid.

Make garlic butter

In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Add 1 teaspoon minced garlic and cook gently for 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 2 tablespoons fresh lemon juice and 1 tablespoon chopped parsley. Keep warm until service; if refrigerating for a to-go meal, cool slightly and transfer to a small sealed container.

Prepare cocktail sauce and garnish

Portion 1 cup prepared cocktail sauce into small containers for each meal pack. Pack lemon wedges and the remaining chopped parsley in a separate small container or sprinkle lightly over shrimp if assembling a plated to-go tray.

Assemble for service or to-go packaging

Place shrimp (chilled on ice or warm) in the service tray or to-go container. Add small sealed cups containing garlic butter and cocktail sauce. Add lemon wedges and a sprinkle of chopped parsley for color. Include instructions for the diner: to eat, peel shell starting at the underside, remove tail if desired, dip in cocktail sauce or garlic butter, squeeze lemon and enjoy.