Boiled Shrimp (Boiled Prawns)

Ingrédients

• 6 1/2 pounds (3kg) Raw Shrimp or Prawns
• 6 litres Water
• 3/4 cup Salt
• 2 Bay Leafs
• 1 teaspoon Black Peppercorns
• 1/2 Lemon (squeezed and tossed in water)
• Ice Bath (for cooling cooked shrimp)
• 4 Lemons Sliced in Wedges and Ice (for serving)

Préparation

1. 1

   Prepare Shrimp (Prawns) - rinse raw shrimp under cold running water to remove any grit or debris. Leave head and shells intact for flavor.

2. 2

   Boil Water - in a large stockpot - at least 10-15 liters capacity (to avoid overcrowding), combine 6 liters of Water, ¾ cup Salt, Bay Leaves, Black Peppercorns and Lemon (throw in the lemon half into water). Bring to a rolling boil over high heat. (salt concentration should taste like seawater). Stir to dissolve salt fully.

3. 3

   Boil Shrimp - work in batches: add 2 pounds (1kg) of Shrimp at a time to the boiling water. They’ll turn pink and float when done (turning into a "C" shape), about 3-4 minutes for medium-sized. When they float, give them another 60 seconds to make sure they are done. Don’t overcook; test one by cutting it open, the flesh should be opaque white with a slight translucency in the center. Overboiling leads to tough shrimp.

4. 4

   Remove Shrimp - use a slotted spoon to remove Shrimp immediately. Repeat for the remaining 3½ pounds (2kg). Total boiling time: 15-30 minutes.

5. 5

   Ice Bath - prepare an ice bath in a large bowl or sink: Fill with a bag of ice and cold water. Plunge the hot prawns straight in. This stops cooking, preserving juiciness and making peeling easier. Stir gently for 5-10 minutes until fully chilled. The rapid cool down is key for a cold-serve crispness, just like Aussies chill seafood for hot days.

6. 6

   Peel and De-Vein - drain Shrimp. Twist off heads (discard or save for stock). Peel shells starting from the legs, leaving tails on for presentation and easy handling.

7. 7

   Chill and Serve - Arrange peeled Shrimp on a platter (wrapped in cling wrap) or in an airtight container. Refrigerate for at least 1 hour, up to 24 hours to serve cold. Best eaten within 48 hours for peak freshness.

8. 8

   Serve Cold - pile Shrimp on a large platter over ice. Add lemon wedges and bowls of dipping sauces (Tartar Sauce, Cocktail Sauce or Mango Chili Sauce). Garnish with parsley.