Ingredients:

  • 8 cups Water (1.9 Litres)
  • ¼ cup Kosher Salt (60 grams)
  • ⅓ cup Old Bay Seasoning (or Seafood Boil Blend)
  • 2 large Lemons, sliced in half
  • 6 cloves Fresh Garlic, smashed
  • 4 Bay Leaves (Dried)
  • 2 lbs Shrimp (Raw, Headless, Shell-on recommended)
  • 4 cups Ice (for chilling)

Instructions:

  1. Combine the 8 cups of water, Kosher salt, Old Bay seasoning, lemon halves, smashed garlic cloves, and bay leaves into the large stockpot.
  2. Bring to a Rolling Boil: Cover the pot and place over high heat. Bring the liquid to a rapid, rolling boil. Reduce the heat slightly and allow the mixture to boil gently for 5 minutes. This steeping ensures the seasonings fully dissolve and infuse the water (the court bouillon).
  3. Prep the Shrimp: While the liquid simmers, rinse the shrimp under cold water. If using previously frozen shrimp, ensure they are fully thawed and patted dry.
  4. Add the Shrimp: Increase the heat back to a full, rolling boil. Pour the shrimp into the pot all at once. Immediately begin timing.
  5. Poach for 2 to 3 minutes. Poach the shrimp until they curl into a soft 'C' shape and turn fully pink and opaque. Immediately remove the pot from the heat.
  6. Flavour Infusion and Cooling: Turn the heat off completely. For maximum flavor, let the shrimp sit in the hot, seasoned liquid for 5-10 minutes off the heat as it cools. Alternatively, for a snappy texture, quickly strain the shrimp through a colander and immediately plunge them into an ice bath.
  7. Drain and Serve: Drain the chilled shrimp and discard the remaining liquid and aromatics. Serve immediately with cocktail sauce and drawn butter, or chill further in the refrigerator.