Chilled Shrimp Recipe

Prepare poaching liquid

In a large pot, combine 8 cups water, 2 tablespoons kosher salt, 1 tablespoon granulated sugar, 2 bay leaves, 1 tablespoon whole black peppercorns, the halved lemon (squeezed into the pot then add the halves), and the parsley stems. Bring to a gentle boil over high heat.

Once boiling, reduce heat immediately so the liquid is at a bare simmer. Let the aromatics steep in the simmering liquid for 3 minutes to infuse flavor.

Cook shrimp

Add the shrimp in a single layer to the simmering poaching liquid. Return to a gentle simmer; do not boil vigorously. Cook shrimp just until they turn opaque and curl—about 2 to 3 minutes for large (16/20) shrimp. Timing depends on size: watch closely to avoid overcooking.

Shock in ice bath

While the shrimp cook, prepare an ice bath by filling a large bowl with the 4 cups ice and enough cold water to surround the ice. When the shrimp are done, immediately remove them with a slotted spoon or strainer and transfer to the ice bath to stop cooking. Let chill for 5 minutes until completely cold.

Drain the chilled shrimp well in a colander and gently pat dry with paper towels. If you left tails on and prefer bites, you may remove tails now.

Taste one shrimp and season lightly with a pinch of sea salt and freshly ground black pepper if desired. Arrange shrimp on a platter over ice or chilled plates.

Optional: drizzle with 1 teaspoon extra-virgin olive oil for shine and flavor, and serve with lemon wedges and 1/2 cup cocktail sauce or your preferred dipping sauce.

Serve immediately chilled. Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.