Ingredients:

  • 8 cups Water (or low-sodium stock)
  • ¼ cup Coarse Sea Salt
  • 2 large Fresh Lemon (halved and sliced)
  • ½ medium Yellow Onion (roughly quartered)
  • 4 cloves Garlic (smashed)
  • 4 leaves Dried Bay Leaves (whole)
  • 1 Tbsp Black Peppercorns (whole)
  • 3 Tbsp All-Purpose Seafood Seasoning (e.g., Old Bay)
  • 2 lbs Large Shrimp (Prawns), shell-on, head-off, thawed

Instructions:

  1. Combine Aromatics: Place the water (or stock), salt, lemons, onion, smashed garlic, bay leaves, peppercorns, and seafood seasoning into the large stockpot.
  2. Bring to a Rolling Boil: Cover the pot and bring the mixture to a rapid, rolling boil over high heat.
  3. Infuse Flavour: Once boiling, reduce the heat slightly and simmer, uncovered, for 5 minutes. This allows the aromatics to fully infuse the water. The water should taste highly seasoned.
  4. Remove Solids (Optional but Recommended): Using a slotted spoon, skim out and discard the larger solids (onion, lemon slices, garlic, bay leaves). This ensures a clean broth for the final cook.
  5. Add the Shrimp: Ensure the broth is still at a gentle boil/rapid simmer. Add the shrimp quickly and stir once to distribute them evenly in the pot.
  6. Time Precisely: Bring the water back up to temperature quickly. Start timing immediately and cook for 3 to 4 minutes, until the shrimp turn opaque pink/red and curl slightly into a 'C' shape.
  7. Drain Immediately: Promptly pour the entire contents of the pot through a large colander in the sink to stop the cooking process.
  8. Shock with Ice Bath (Crucial Step): Immediately transfer the hot, drained shrimp into a large bowl filled with ice and a little cold water (an ice bath). This rapid cooling stops residual cooking.
  9. Serve: Once the shrimp are completely cool (about 5 minutes in the ice bath), drain them thoroughly and pat lightly dry before serving chilled or at room temperature.