Peel-and-Eat Shrimp
Iain Bagwell
Firm, chilled, and tasty, these shrimp are really easy to make for a big crowd, since they cook fast and the guests do all the peeling. Also, they complement pretty much any kind of buffet, especially as a protein topping for otherwise vegetarian soups or salads. Set out a big bowl of them with an empty bowl beside it, for the shells.
How to Make It
1
Put one-third of seasonings in an 8-qt. pot; fill with water and bring to a boil. Set a big bowl of ice and water near stove.
2
Add 3 lbs. shrimp and cook just until pink and curled, 1 to 2 minutes. Lift to ice water to cool. Drain and chill in paper towel–lined sealable bags. Repeat twice, using fresh seasonings each time.
Ingredients
15 bay leaves
3 tbsp black peppercorns
15 strips lemon zest
9 lbs raw deveined shell-on (“easy peel”) medium shrimp, thawed if frozen
Directions
1
Put one-third of seasonings in an 8-qt. pot; fill with water and bring to a boil. Set a big bowl of ice and water near stove.
2
Add 3 lbs. shrimp and cook just until pink and curled, 1 to 2 minutes. Lift to ice water to cool. Drain and chill in paper towel–lined sealable bags. Repeat twice, using fresh seasonings each time.
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