Ingredients
Units
Scale
- 1 lb shrimp, 16-20/pound, peeled and deveined
- 12 cups water, divided
- 2 cups ice
- Cocktail Sauce, for serving
- Parsley, for garnish
- 1 lemon, for spritzing
Instructions
- Prepare the shrimp. If using frozen shrimp, defrost in the refrigerator overnight, about 24 hours. Quick method defrosting: place them in a colander and run cold water until no longer icy.
- Cut. If your shrimp is not peeled and deveined, use kitchen shears and/or a knife to cut through the top of the shell. Remove the shell but leave the tail on. Use a paring knife to then cut a shallow line down the back of the shrimp and remove the dark digestive tract. Wash the shrimp and then drain in a colander.
- Boil. In a large pot (or Dutch oven) add enough water that the shrimp will be covered, about 6-8 cups. Bring to a boil.
- Prepare. Meanwhile as the water comes to a boil, in another large bowl add 4 cups of cold water and 2 cups of ice. Place in the sink ready to immerse your shrimp in the ice water bath.
- Add. When the water comes to a full boil, add the shrimp to the pot, stir and cook until opaque, loosely curled, between 2 1/2 minutes to 3 1/2 minutes. (The cook time will be dependent on the size of the shrimp. For the 16/20s, I found that 3 minutes was the perfect cook time).
- Drain shrimp in a colander, however, be ready to transfer the shrimp immediately to the ice water bath. Chill until cool. Drain shrimp after chilling with a colander.
- Arrange cold shrimp over ice on a platter and serve with chilled cocktail sauce. Garnish with lemon wedges and parsley.
- Prep Time: 10
- Cook Time: 3
- Category: Dinner