Perfect Boiled Shrimp
This recipe, adapted from Genius Kitchen, makes the most tender shrimp I’ve ever eaten. Feel free to experiment with additional flavorings. For best taste, use wild caught shrimp, not farm raised.
1-100 lbs shrimp, unpeeled
Water to cover by 1-2 inches, no matter the size of the shrimp. Water can be cold, warm or hot.
¼ cup cider vinegar
2-4 Tablespoons Old Bay seasoning, to taste
Place unpeeled shrimp in large pot and cover with water by 1-2 inches. Add cider vinegar and Old Bay to taste. (Additional flavorings could include a quartered unpeeled onion, bay leaf, peppercorns, lemon, Siracha, etc.)
Turn heat to high and stir constantly until you see 1 or 2 shrimp floating to the top. Water may never come to a boil. It takes about 10 minutes for 2 lbs of shrimp, but time on stove doesn’t matter.
When the shrimp float, immediately take off stove and plunge into ice bath to stop the cooking process. (If shrimp don’t float but they look pink and done, go ahead and take them off.)
Drain well and either chill 1 hour before serving or serve immediately if eating hot.
Serve with extra Old Bay, cocktail sauce, garlic butter, etc.