Ingredients:

  • 1 lb jumbo shrimp (16-20 count), peeled and deveined, tail-on
  • 1 tsp kosher salt
  • 1/4 tsp baking soda
  • 8 cups water
  • 1 large lemon, sliced into rounds
  • 1/2 cup dry white wine
  • 4 sprigs fresh parsley
  • 2 sprigs fresh dill
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 2 cloves garlic, smashed

Instructions:

  1. In a medium bowl, toss the shrimp with 1 tsp kosher salt and 1/4 tsp baking soda. Refrigerate for 15 minutes to improve texture and moisture retention.
  2. Rinse the shrimp thoroughly under cold running water to remove excess salt and baking soda; pat dry.
  3. In a large pot, combine 8 cups water, lemon rounds, white wine, parsley, dill, bay leaves, peppercorns, and smashed garlic. Bring to a boil, then reduce the heat and simmer for 5 minutes until the liquid smells fragrant and looks slightly golden to extract aromatics.
  4. Turn off the heat completely. Drop the shrimp into the hot liquid and poach for 3-5 minutes until they are opaque pink and form a 'C' shape.
  5. Immediately remove shrimp with a slotted spoon and transfer to an ice bath to stop the cooking process.