Shrimp Jumbo Recipe

Prepare shrimp

Rinse the shrimp under cold running water and pat dry with paper towels. If shells are on and tails intact, leave shells on for poaching to preserve flavor; devein if not already done.

Make poaching liquid

In a large saucepan or pot, combine 6 cups water, 1 cup dry white wine, 2 tablespoons Old Bay seasoning, 1 teaspoon kosher salt, the bay leaf, and parsley. Cut the lemon in half and squeeze one half into the pot, then add the squeezed half as well. Bring the mixture to a gentle simmer over medium heat (do not boil vigorously).

Poach shrimp

Once the poaching liquid is gently simmering, reduce the heat so the surface is barely moving. Add the shrimp in a single layer and cook until they turn opaque and curl into a loose 'C' shape, about 2 to 3 minutes for jumbo shrimp (16/20). Do not overcook—shrimp will become rubbery if left longer.

Shock in ice bath

Prepare a large bowl with the 4 cups of ice and 2 cups cold water (adjust water to cover shrimp). Using a slotted spoon, immediately transfer the cooked shrimp to the ice bath to stop cooking. Let them chill for 3 to 5 minutes until completely cooled.

Peel and finish

Remove shrimp from the ice bath and drain well on paper towels. If shells were left on, peel the bodies leaving tails on for presentation (optional). Pat shrimp dry, arrange on a chilled platter or over crushed ice.

Arrange the chilled shrimp around a small bowl of cocktail sauce or divide into individual portions. Sprinkle with a light dusting (about 1 teaspoon) of Old Bay and the chopped fresh parsley. Serve with lemon wedges for squeezing over the shrimp.