Peel and Eat Boiled Shrimp

Preparation

1. Step 1

   Ask your fishmonger to give you deveined and “easy-peel” shell-on shrimp if you can. If you can’t, prep them yourself. Here’s how: Using scissors, snip down through the center of the curved back of each shell from the top to the base of the tail. You want to snip through both the shell and the very top layer of flesh, exposing the digestive tract of the shrimp. If you look at the severed head top, there’s a natural hole; start snipping from there and the digestive tract will be easily revealed. Then, using a paring knife, tease out and discard the vein that runs down the center. If this process makes you squeamish, wear gloves! You’ll get the hang of it quickly and find that it’s much easier than peeling raw shrimp.

   Step 2

   Fill a large pot with 12 cups (3 L) water, then squeeze in the juice from the lemons and add the squeezed halves to the pot for extra lemon infusion. Stir in the salt, sugar, and bay leaves and heat over high until boiling.

   Step 3

   Set a large bowl of ice water next to the stove to use to stop the shrimp from over- cooking.

   Step 4

   Add the prepared shrimp to the boiling water and cook, stirring often, just until all the shrimp are pink and opaque, about 3 minutes. Using a slotted spoon, immediately transfer the shrimp to the waiting ice bath and let sit until cooled. Then drain and pat dry with a clean towel. Chill in a resealable container or bag for up to 1 day, until ready to serve. Serve with lemon wedges alongside.