Perfect Boiled Shrimp (Gambas Cocidas)

Method5 steps

1. 1

   Step 1: Pour about 4 quarts of cold water into a large bowl. Add the 2 cups of ice and all 4 tbsp of sea salt, then stir until some of the salt has dissolved. Have extra ice ready to keep this bath ice-cold.

   Uses About 4 quarts cold water for the ice bath · 2 cups ice · 4 tbsp sea salt

2. 2

   Step 2: Bring the remaining 4–5 quarts of water to a rolling boil in a large pot. Add all 2 lb of raw shell-on shrimp or prawns at once and stir gently.

   Uses Remaining 4–5 quarts water for boiling · 2 lb raw whole shrimp or prawns, shell-on

3. 3

   Step 3: Let the water return to a boil, then watch closely as the shrimp cook, usually about 2–3 minutes. As soon as they turn pink, float and the flesh is pearly and opaque throughout, lift them out immediately with a slotted spoon. Avoid leaving them in the boiling water once cooked.

   Check boiling shrimp · 2 minUses All shrimp from the boiling pot

4. 4

   Step 4: Transfer the cooked shrimp straight into the prepared salted ice bath. Chill for 15 minutes. Add extra ice only if needed to keep the bath ice-cold throughout.

   Chill shrimp in the ice bath · 15 minUses All just-cooked shrimp, lifted out of the boiling water · The prepared salted ice bath · Extra ice, only if needed to keep the bath ice-cold

5. 5

   Step 5: Drain the chilled shrimp thoroughly and serve them shell-on, with lemon slices or wedges if desired. They can also be peeled at the table. For leftovers, cover with a clean moist paper towel and refrigerate promptly at 4°C/40°F or colder for up to 1 day.

   Uses Chilled cooked shrimp, drained out of the ice bath · Lemon slices or wedges, optional, to serve · Water only if needed to moisten the storage paper towel