Boiled shrimp for eating cold

If you go to a restaurant, shrimp is touted as a luxury item, high-priced and in stingy supply. At home with a bag o’ frozen shrimp in the freezer (preferably US Gulf shrimp) they are a handy and delicious protein available on a whim.

I have a favorite way to cook ’em. First you put them in a colander (6 to 7 large per person) in the sink and run water over them for about 5 minutes, moving them around to give each their turn under the spigot.

Meanwhile, put up a pot of water to boil with white and black peppercorns, juice of one lemon (cut in half, squeeze and drop in rinds), whole coriander seeds, and Old Bay seasoning. Boil for five minutes or so for flavor to disperse, adding in shells whenever available.

Peel and de-vein shrimp, saving shells and adding to water boil. (If you are going to serve by themselves, such as for a party, peel shrimp only up to last segment, leaving tails on.)

Boil shrimp for 3 minutes. Drain and chill. I like to not rinse the shrimp.

 

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