Categories: Appetizers
Ingredients
- SHRIMP:
- 2 pounds shell-on jumbo shrimp 16 to 20 per lb
- 2 1/2 tablespoons salt
- 10 sprigs fresh thyme
- 2 teaspoons peppercorns
- 3 bay leaves
- 1/2 teaspoon celery seeds
- 2 lemons 8 strips lemon zest 2-inch PLUS 1/4 cup lemon juice spent halves reserved
- 8 cups ice
- COCKTAIL SAUCE:
- 1 cup ketchup
- 1/4 cup prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay Seasoning
- 1/8 teaspoon cayenne pepper
Directions
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FOR THE SHRIMP: Using kitchen shears, cut through top shell of shrimp along vein line. Leave shell on and remove and discard vein. Combine shrimp, 4 cups cold water, salt, thyme, peppercorns, bay leaves, and celery seeds in Dutch oven. Set pot over medium-high heat and cook, stirring occasionally, until water registers 170°F and shrimp are just beginning to turn pink, 5 to 7 minutes.
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Remove from heat and add lemon zest and juice and spent halves. Cover and let sit until shrimp are completely pink and firm, 5 to 7 minutes. Stir ice into pot and let shrimp cool completely, about 5 minutes. Drain shrimp in colander and peel, leaving tails intact. Refrigerate shrimp until ready to use.
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FOR THE COCKTAIL SAUCE: Whisk all ingredients together in bowl until combined. Serve cocktail sauce with shrimp.
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Serves 6 to 8