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Ingredients
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Shrimp
Boiling liquid / poaching broth
Finishing / serving
Ice bath (for cold shrimp)
Method
Prepare shrimp
- 1
Rinse and trim
Rinse the shrimp under cold running water. If shells are intact and you prefer easier eating, leave shells on for more flavor; otherwise, remove shells leaving tails on if desired. Ensure shrimp are deveined; if not, use a small paring knife to remove the vein. Pat shrimp dry with paper towels and season lightly with 1 teaspoon kosher salt.
Make boiling liquid / poaching broth
- 2
In a large pot, combine 8 cups water and 1 cup white wine or beer (optional). Add 2 bay leaves, 1 teaspoon black peppercorns, 1 tablespoon Old Bay (or seafood seasoning), 3 smashed garlic cloves, and the juice of the lemon plus the spent halved lemon in the pot. Bring the liquid to a rolling boil over high heat.
- 3
Taste the broth and adjust seasoning: add up to 1 tablespoon more kosher salt if you want a more pronounced salty/seafood flavor (the shrimp will absorb some).
Cook shrimp
- 4
Once the broth is at a full boil, add the shrimp in a single layer. Return to a boil; as soon as the liquid returns to a boil, start timing. For large (16/20) shrimp cook 2–3 minutes until the shrimp turn opaque with pink stripes and the tails curl. Do not overcook — shrimp should be just done.
- 5
If serving hot: use a slotted spoon to transfer shrimp directly to a warmed serving bowl or platter. Toss gently with 2 tablespoons melted butter and 2 tablespoons chopped fresh parsley and serve immediately with lemon wedges and cocktail sauce.
- 6
If serving cold: prepare an ice bath (combine 8 cups cold water and 4 cups ice in a large bowl). As soon as shrimp are cooked (2–3 minutes), immediately transfer them with a slotted spoon to the ice bath to stop cooking. Let chill 5 minutes until completely cooled. Drain and pat dry. Toss with chilled melted butter (or leave plain), sprinkle with parsley, and serve with lemon wedges and cocktail sauce.
Serve and store
- 7
Serve hot shrimp immediately after tossing with butter, or arrange cold shrimp on a platter over ice. Offer lemon wedges and cocktail sauce on the side. Leftover cooked shrimp will keep in an airtight container in the refrigerator for up to 2 days.