In a medium pot with 2 cups cold water, add leek, garlic, salt, lemon juice, bay leaf, paprika, peppercorns and coriander. Bring to a boil, reduce heat to a simmer and add the shrimp.

To brine the shrimp before roasting, soak shell-on shrimp in 8 cups of water mixed with ⅓ cup kosher salt and ⅓ cup sugar. Or you can use all salt. Brine about two hours, drain and rinse well ...

About this recipe . Gently poaching shrimp in a combination of wine and water, plus seasonings like lemon, garlic, and bay leaf, deeply flavors the shrimp while also keeping them tender and succulent.

Pro Tip: For this recipe, as opposed to a standard shrimp cocktail where you leave the tails attached, you'll want to completely peel your shrimp before boiling it. We cook our shrimp by boiling ...

Sprinkle marinated shrimp evenly with remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Add shrimp to grill pan; grill until opaque and lightly charred, about 2 minutes per side.

For the Shrimp 2 pounds large (21- to 25-count) shrimp, shelled and deveined Kosher salt 8 cups ice cubes (about 2 pounds), plus more for serving ...

If you don’t mind the expense, choose extra-large shrimp (16 to 20 shrimp per pound), which are attractive to serve and forgiving to cook. But smaller, more economical shrimp also work perfectly ...

(Always keep a bag of frozen shrimp in your freezer. It’s cost-effective and very useful .) That recipe, along with four others I’m excited about, are below.

Cocktail Sauce and Assembly Step 3. Mix 1 cup chili sauce (preferably Heinz), ¾ tsp. finely grated lemon zest, 2 Tbsp. fresh lemon juice, 2 Tbsp. prepared horseradish, 2 tsp. freshly ground black ...

Shrimp dipped in cocktail sauce make a great party food, but if you're left with extra sauce don't throw it away, we have ...