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Peel-and-Eat Shrimp





Yields
75 Servings



Cook Time
45 mins

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.

Peel-and-Eat Shrimp




Iain Bagwell
 15 bay leaves
 3 tbsp black peppercorns
 15 strips lemon zest
 9 lbs raw deveined shell-on (“easy peel”) medium shrimp, thawed if frozen
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.

Nutrition Facts

75 servings

Serving size

3 Shrimp

Amount per serving
Calories39
% Daily Value *
Total Fat 0.6g1%

Saturated Fat 0.1g1%
Cholesterol 69mg23%
Sodium 308mg14%
Total Carbohydrate 0.5g1%

Dietary Fiber 0g
Protein 7.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.