Ingredients:

  • 2 Litres Water
  • 1/4 cup Kosher Salt
  • 1 Lemon, halved and squeezed
  • 2 cloves Garlic, smashed
  • 1 tbsp Black Peppercorns
  • 2 Bay Leaves
  • 1 lb Raw Shrimp (16/20 or 21/25 count), peeled and deveined or shell-on

Instructions:

  1. Aromatizing the Boiling Liquid: Fill your stockpot with 2 litres of water and add the salt, lemon, garlic, peppercorns, and bay leaves. Bring to a rolling boil over high heat and allow the aromatics to infuse for 5 minutes.
  2. Executing the Precision Boil: Carefully drop the shrimp into the boiling water. Monitor closely for 2 to 3 minutes as the flesh turns from translucent to an opaque, pearly white with pink accents.
  3. Assessing the Curvature: Watch for the shrimp to curl into a gentle 'C' shape. If using shell-on shrimp, look for the shell to pull slightly away from the meat.
  4. Flash Chilling for Texture: Use a slotted spoon to immediately transfer the shrimp from the boiling pot into a prepared ice bath (50% ice and 50% cold water) to stop carryover cooking instantly.