I love making this when I feel like eating a clean protein meal. This recipe slightly flavors the shrimp so it can be used in multiple ways and paired with any sauce of your choice. In the summer it’s great for a fast shrimp cocktail served with homemade cocktail sauce and lemon. In the fall it’s nice warmed inside a taco or burrito with other added ingredients. Simple, clean and versatile.
This is for 1lb of shrimp so double as necessary
1 lb. large raw shrimp cleaned and deveined
1 lemon, halved
1/2 tablespoon black peppercorns
2 bay leaves
1.5 teaspoons JF Universal Salt
Fill a large bowl with ice and water and set aside. This is used to place the shrimp into once cooked. This process stops the cooking process so you don't end up with chewy shrimp.
Pour 2 quarts of water into a Dutch oven or large sauce pan. Stir in juice from lemon and then the lemon halves once juiced along with the peppercorns, bay leaves and JF Universal Salt. Bring to a boil over medium high heat. Remove from heat and add shrimp. Cover and let stand about 3-5 minutes until the shrimp turn pink and curl. Drain shrimp and place in ice bath and let stand 5-10 min.
Serve with cocktail sauce and fresh lemon wedges or cut shrimp up to top a salad or mix into a rice bowl or taco.