This is my new favorite way of preparing boiled shrimp. T2Nashville from [bariatrictv.com] told me about Guy Fieri cooking shrimp this way on Food TV. I knew it would be the best, tenderest shrimp ever. And I was right!
1 tablespoon kosher salt
1/4 teaspoon red pepper flakes
5 to 6 black peppercorns
3 to 4 cloves garlic, peeled and bashed
2 bay leaves
1 lime, cut into slices
1 small bunch fresh parsley
2 pounds shrimp (16-20 or 21-24 size), in the shells
In a large saucepan, combine 2 1/2 quarts water with the salt, red pepper flakes, black peppercorns, garlic, bay leaves, lime and parsley.
Stir to combine and bring to a simmer.
Remove from the heat and allow the liquid to cool for a few minutes (dropping shrimp in hot, but not boiling, water yields more tender shrimp).
Prepare and clean the shrimp by running a small, sharp knife down the length of the shrimps and removing the dark vein.
Add the shrimp to the poaching liquid and allow them to sit and steep in the liquid, off the heat. (Cooking the shrimp in the shell yields more flavor.)
Leave for about 5 minutes until they are cooked through and completely pink.
Use a slotted spoon, or spider, and remove the shrimp and drain well.
Refrigerate until cool, and then peel and discard the shells before serving.
Cook's Notes: You can use other spices than what I have listed here. Just know that the shrimp will suck in the flavor and be amazing.
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