Peel & Eat Tarvin Shrimp Recipe

Bring poaching liquid to a simmer

In a medium saucepan combine 6 cups water, 2 tablespoons kosher salt, 1 teaspoon sugar, 2 bay leaves, 1 tablespoon whole black peppercorns, juice from half the lemon plus the spent half in the pot, and the dill sprigs if using. Bring to a simmer over medium-high heat, stirring briefly to dissolve salt and sugar.

Prepare ice bath

While the liquid heats, fill a large bowl with 4 cups cold water and 2 cups ice. Set aside near the stove so you can quickly transfer shrimp when they’re cooked.

Poach the shrimp

When the poaching liquid reaches a gentle simmer (small bubbles breaking the surface, not a rolling boil), reduce heat so it’s barely simmering. Add the 1/2 lb shrimp in a single layer. Cook until shells turn pink and flesh is opaque — about 2 to 3 minutes for large shrimp (16–20). Do not overcook; shrimp will toughen quickly.

Shock shrimp in ice bath

Using a slotted spoon or a spider, transfer shrimp immediately to the prepared ice bath to stop cooking. Let sit in ice bath for 3 minutes or until completely cooled.

Drain and chill

Remove shrimp from ice bath and drain well on a paper towel-lined sheet. If serving later, refrigerate shrimp in a covered container for up to 24 hours. Keep chilled until ready to serve.

Peel & devein (if desired)

Serve shrimp shell-on for a traditional peel-and-eat experience. If you prefer, remove shells and tails by pinching at the legs and pulling away the shell; leave or remove tails per preference. If shrimp were not deveined previously, make a shallow cut along the back and remove the dark vein before serving.

Arrange chilled shrimp on a platter over crushed ice or on a chilled plate. Garnish with lemon wedges and sprinkle chopped parsley if using.

Serve with cocktail sauce and hot sauce on the side. Suggestion: pass small bowls for shells and a fork or seafood picks if guests prefer.