Cooking the shrimp off the heat will allow them to poach gently, preventing overcooking.
Recipe information
Yield
4 Servings
Ingredients
1½
1
½
1
1
1
1
2
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Preparation
Step 1
Using kitchen shears, cut along the length of the backs of shrimp through shells and just deep enough into flesh to expose veins; remove veins.
Step 2
Bring a small stockpot of water to a boil and season generously with salt. Add onion, parsley, celery, bay leaf, wine, and peppercorns. Squeeze juice from lemons into pot, then add lemons. Bring to a boil, reduce heat, and simmer 10–15 minutes. Return to a rolling boil. Add shrimp, cover pot, and remove from heat. Let stand just until shrimp are cooked through, about 3 minutes.
Step 3
Transfer shrimp to a bowl of ice water with a slotted spoon and let cool. Drain; peel shrimp, leaving tails intact. Serve with cocktail sauce and lemon wedges.