Directions
- 1Peel the shrimp, leaving the tail on.
- 2Make a small slit on the back of the shrimp and remove the black vein.
- 3Wash the cleaned and deveined shrimp thoroughly.
- 4Bring water to a rolling boil.
- 5Add the U10 shrimp to the boiling water and cook for six minutes. If using smaller shrimp, cook for five minutes.
- 6While shrimp are cooking, prepare an ice bath by filling a bowl halfway with ice and then adding water over the ice.
- 7In the last minute of cooking, add a little sugar to the boiling water with the shrimp.
- 8Immediately transfer the cooked shrimp from the boiling water to the ice bath to stop the cooking process.
- 9Squeeze fresh lemon juice over the chilled shrimp.
- 10Serve with cocktail sauce (made from ketchup, Worcestershire sauce, horseradish, lemon juice, and hot sauce).
Ingredients
- 10 to a pound U10 shrimp
- sugar
- lemon
- ketchup
- Worcestershire sauce
- horseradish
- lemon juice
- hot sauce
Equipment
bowlpot
Tips
- Keep the tail on the shrimp for easier pulling.
- Make a small slit on the back of the shrimp to remove the "poop vein".
- Use an ice bath to stop the cooking process and prevent rubbery shrimp, ensuring a nice snap.
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